This delicious recipe combines eggplant, quinoa, a red pepper & zucchinis with a lemon, ginger & tamari sauce.
It’s a real yogi recipe as it doesn’t contain any garlic or onions or other stimulants (except for the ginger maybe) & is taken from the Sivananda Yoga Cook Book, a highly recommended cook book (available on Book Depository, free shipping)!
- 4 tablespoons of sesame oil
- 12 ounces eggplants (I used 2 big egg plants), cut into big / long slices
- 2 tablespoons tamari (or other soy sauce you may have at home)
- 1/4 cup lemon juice
- 1/2 cup (filtered) water
- 1 teaspoon (or more 🙂 ) grated fresh ginger root
- 1 cup of quinoa (I used 2 cups whilst keeping the other ingredients the same)
- 1 large red bell pepper (paprika/ poivron rouge), cored, seeded & sliced
- 2 zucchini, coarsely grated (or cut into small chunks)
- Parsley sprigs, to decorate
- Himalaya salt
- Black pepper
1. Heat the oven to 180°C. Heat the sesame oil in a skillet or frying pan (I used a grill pan) and bake the eggplant slices until brown. Arrange them in a single layer in a baking dish. Combine the tamari, lemon juice, water & ginger & pour over the eggplant slices. Bake in the oven for about 10 minutes. Turn the slices over and bake for another 10 minutes or until most of the liquid is absorbed.
2. Wash & then cook the quinoa according to instructions (mostly it’s 1 volume of quinoa requires 2 volumes of boiling water). Add the red pepper and zucchini to some sesame oil and sauté until soft. Add the quinoa, mix well, and spoon over the eggplant (season to taste with Himalaya salt & black pepper). Press down well into the baking dish. Return to the oven en bake for about 10 minutes.
3. Serve hot decorated with parsley sprigs & a green salad on the side.