- 4 tablespoons sesame or olive oil
- 1 teaspoon grated fresh ginger
- 350 gr aubergine, cut in 8 thick slices
- 200 gr quinoa
- 2 tablespoons tamari
- 1 large red pepper sliced
- 50 ml lemon juice
- 2 courgettes cut in cubes
- Parsley springs to garnish
Preheat the oven to 180 C. Heat half of the oil in a frying pan and cook the aubergine slices until browned. Place them in a baking dish. Combine the tamari, lemon juice, water and ginger and pour over the aubergine slices. Bake in the oven for 10 minutes. Turn the slices over and bake for another 10 minutes until most of the liquid has been absorbed.
Place the quinoa in a pan with double its volume of water, bring to the boil and simmer for 15 minutes until tender. Put the remaining oil in a frying pan and sauté the red pepper and courgettes until soft. Add the quinoa, mix well and spoon over the aubergines. Bake in the oven for 10 minutes. Garnish with the parsley springs and serve hot.