It is a public holiday here in SA tomorrow, and I am so excited to just take the day to chill and do whatever I want! Winter is approaching and I am so enjoying the cooler evenings.

Last night I was trying to think of something warm and comforting to make for dinner, that's healthy and hearty. Sometimes a hard combination to come by. 😉😉

I had recently made a delicious dish of sweet potatoes topped with crispy mince, but was wanting something lighter and meat free, and so my Roasted Aubergine with Crispy Quinoa was born!

The roasted aubergine becomes smokey and caramelised, and the toasted quinoa gives the dish a lovely, almost nutty crunch. I chose to make a baby tomato and spring onion salsa, with a small drizzle of greek yoghurt. This can of course be submitted for something like vegan tzatziki for a completely plant based dish.

So, without further ado, I present my new favourite dinner dish 🌟

Serves Two
Prep Time: 10 minutes
Cooking Time: 40 minutes

INGREDIENTS:

2 medium aubergines
1 cup cooked quinoa
handful baby tomatoes, chopped finely
2 spring onions, sliced finely
Greek yoghurt, to serve

METHOD:

Preheat oven to 200'C/392'F.

Cut the aubergines in half, lengthwise, and score them in a crosshatch fashion. Drizzle generously with olive oil, and season with salt, pepper and dried oreganum. Lay on a baking tray and roast for about half an hour, or until soft and caramel coloured.

Once cooked, move to the bottom rack of the oven to keep warm. Spread your cooked quinoa over a baking tray and turn the oven to grill. Grill until crunchy, about five minutes.

In the meantime, chop your tomatoes and onions.