Free of gluten, dairy, soy, sugar, corn, eggs. Vegan, Vegetarian.
- 2 large eggplants
- 1 Tbsp. extra-virgin olive oil extra-virgin
- Sea salt and freshly ground black pepper to taste
- 1/2 cup red quinoa
- 1/4 cup red onion diced
- 1 Tbsp. fresh parsley finely chopped
- 1 cup cucumber chopped
- 1 1/3 cup full fat coconut milk
- 1/2 small red apple sliced
- 4 large fresh basil leaves
- 1 Tbsp. red onion diced
- 1/2 tsp. curry powder
- Sea salt and freshly ground black pepper to taste
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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.