Roasted Eggplants & Carrots with Whipped Tahini & Crispy Quinoa

Tender roasted eggplants and carrots, sitting atop creamy whipped tahini and sprinkled with crispy quinoa. A vegetarian dish that’s sure to get everyone excited, no matter your dietary preferences!

Elevate the humble roasted veggies from a side to a proud main with irresistible flavour and texture.

First we roast the veggies to perfection until they’re soft and caramelised, bringing out their natural sweetness and adding a delicious depth of flavour to the dish. Cook the quinoa until it’s light and fluffy, then toss with a bit of oil and roast until it’s golden brown and crispy. It adds a satisfying crunch to the dish and a boost of protein and fibre to keep you feeling full and satisfied. Finish everything off with a generous sprinkling of sunflower seeds and fresh coriander or parsley, for some nutty, herbaceous Middle Eastern flavours.

Perfect for impressing your friends at your next dinner party or treating yourself to a nourishing meal after a long day.

Roasted Eggplants & Carrots with Whipped Tahini & Crispy Quinoa

Recipe by Maliha KhanCourse: MainCuisine: MediterraneanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Ingredients

• Veggies

• 1 eggplant

• 2 carrots

• 2 tbsp olive oil

• 1 tsp zaatar

• ½ tsp cumin powder

• salt to taste

• Tahini Yogurt Sauce

• 2 tbsp tahini paste

• 1 tbsp Greek yoghurt

• 2 tbsp cold water

• ½ lemon juice

• pinch of salt

• Toppings/Garnish

• 150g cooked quinoa

• fresh coriander leaves (or parsley)

• 1 tbsp pumpkin seeds

• 1 tbsp dried cranberries

• sea salt flakes

Directions

• Vegetables
• Preheat oven to 180C.
• Chop the carrots.
• Cut the eggplant in half (lengthwise) and score it.
• Season the carrots and eggplant with a drizzle of olive oil, cumin, salt and zaatar.
• Arrange in a roasting pan and bake for 25-30 minutes, flipping halfway through.
• Quinoa
• With 15 minutes cooking time remaining, spread the cooked quinoa onto a separate baking tray and bake for the remaining time until crispy, keeping check it doesn’t burn.
• Tahini Sauce
• Add all of the whipped tahini ingredients to a blender and blend until it lightens in colour and is smooth.
• Add more water, if necessary, to loosen – you’re looking for a spreadable consistency.
• Assemble
• Spread the whipped tahini onto a serving plate.
• Load the carrots on top and place the eggplant on one side.
• Sprinkle over the quinoa, dried cranberries and pumpkin seeds.
• Garnish with fresh chopped coriander.
• Finish with a drizzle of olive oil.