This delicious recipe combines eggplant, quinoa, a red pepper & zucchini with a lemon, ginger & tamari sauce.
It’s a real yogi recipe as it doesn’t contain any garlic or onions or other stimulants & is taken from the Sivananda Yoga Cook Book, a highly recommended cook book (available on Book Depository, free shipping, mind you not all recipes are vegan)!
Over the years since first making this dish, I’ve added onion and garlic to the recipe. It’s up to you to decide whether you like these ingredients or not.
- 2 cups of quinoa
- 2 to 3 medium sized eggplants, cut into equal long slices
- 1 (purple) onion, diced
- 1 large red bell pepper (paprika/ poivron rouge), cut into small cubes
- 2 zucchini, coarsely grated (or cut into small cubes)
- Parsley sprigs, to decorate
- Vegetable oil (I like to use sesame or olive oil)
- Coarse salt
- Black pepper
Ingredients baking sauce
- 3 tablespoons tamari (or other soy sauce you may have at home)
- 1/3 cup lemon juice
- 3/4 cup (filtered) water
- 2 tsp (or more 🙂 ) grated fresh ginger root
- Optional: 2 cloves or garlic
- Black pepper
- Wash & prepare all vegetables.
- Prepare the baking sauce: mix all ingredients together in a small bowl.
- Heat the oven to 180°.
- Arrange the slices of eggplant in a single layer in a baking dish. Pour the baking sauce over the eggplant slices. Bake in the oven for about 15 minutes. Turn the slices over and bake for another 15 minutes or until the eggplant is soft.
- Rinse & cook the quinoa according to instructions (mostly it’s 1 volume of quinoa requires 2 volumes of boiling water).
- Add the onion in a skillet with some vegetable oil and stir fry for a few minutes.
- Add the red pepper and zucchini and sauté until soft. Season with salt and pepper.
- Add the cooked quinoa, mix well, and spoon over the eggplant in the oven dish.
- Return to the oven and bake for about 10 minutes.
Serve hot decorated with parsley sprigs & a green or tomato salad on the side.
Om shanti –ॐ शान्ति