Free of gluten, dairy, soy, sugar, corn, eggs. Vegan, Vegetarian.
Ingredients
2 eggplant
Baby eggplant
(large)
1 tsp
Extra virgin olive oil
1 pinch
Sea salt, fine
(to taste)
1/2 cup
Quinoa, uncooked
(Red)
1 tbsp
Parsley, fresh
(finely chopped)
1 cup
Cucumber
(chopped)
1 1/3 cup
Coconut milk, sweetened
(full fat; milk)
1/2 medium
Apple
(sliced)
4 leaf
Basil, fresh
(large)
1/4 cup
Red onion
(diced)
1/2 tsp
Curry powder
1 pinch
Salt and pepper
(to taste)
Instructions
Preheat the oven to 400 degrees F. Prepare a rimmed baking sheet with parchment paper.Slice the eggplant in half lengthwise. Lay the slices on the prepared baking sheet. Pour some of the olive oil into your hands and use your hands to coat both sides of the eggplant. This is done because if you pour the oil over the eggplant it will soak into one spot only and we need it spread throughout the entire slice. Cook the eggplant for 25-30 minutes or until it's tender. Meanwhile, cook the quinoa according to the package directions. For the sauce, combine all of the 'Sauce' ingredients in a food processor and puree until smooth. Set aside. When the quinoa is done, remove from the heat, fluff with a fork and cover for 5 minutes. Then add the onion, parsley, sea salt and pepper. Remove from the eggplant from the oven and set aside for 5 minutes. Then top with the quinoa mixture and drizzle with the sauce. Season to taste with sea salt and pepper and serve immediately.
