Aubergine slices roasted with tamari and ginger, on a bed of quinoa and vegetables — light and fragrant.
Ingredients
- 4 tbsp sesame or olive oil
- 1 tsp grated fresh ginger
- 350 g aubergine, in 8 thick slices
- 200 g quinoa
- 2 tbsp organic tamari sauce
- 1 large red pepper, sliced
- 2 courgettes, diced
- 50 ml lemon juice
- parsley to garnish
Preparation
Preheat the oven to 180 °C. In a pan, brown the aubergine slices in half the oil, then arrange them in a dish. Mix tamari, lemon juice, a little water and the ginger, pour over the aubergines and bake 10 minutes. Turn and continue 10 minutes, until the liquid is absorbed.
Cook the quinoa 15 minutes in twice its volume of water. Sauté the pepper and courgettes in the rest of the oil. Add the quinoa over the aubergines, mix, and bake 10 minutes. Garnish with parsley and serve hot.