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Isn’t this some great weather outside the last couple of days?! It seems as if we skipped spring and went directly to summer. I enjoy those warm evenings in my hammock and hope that there will be a lot more of these days this year!
When it is this warm outside, people enjoy light meals much more than heavy ones. This is the perfect dish for that. Mostly I buy eggplants to make vegan herring in yoghurt sauce, but this time I baked it.
I was planning to fill the eggplant, but then was too lazy and made a tabbouleh salad from the quinoa for the filling. I spread some left-over wild garlic pesto on the eggplant of the second serving, which also tasted great.
I wish you a sunny day and enjoy this dish!
- 1 big eggplant
- 2 tbsp garlic oil - alternatively oil and crushes garlic
- smoked paprika powder
- 1 cup (240 ml) quinoa
- 2 cups water
- 2 hands full cherry tomatoes
- 1/4 bunch parsley
- 2 tbsp herb vinegar
- 1 tbsp oil
- Heat the oven to 180° C (360° F) and line a baking tray with parchment paper.
- Halve the eggplant and deeply cut the pulp cross-wise. Bake in the oven for 15 minutes. Then drizzle over the garlic oil and sprinkle over the spices. Bake for another 10 minutes.
- While the eggplant is baking, bring the quinoa and water to boil and let simmer for 10 minutes. Then turn off the stove and let well for 5 minutes.
- Quarter the tomatoes and chop the parsley. Combine all ingredients for the tabbouleh and season to taste with the spices. Serve with the eggplant.