Eggplant with Quinoa and Mango Salad

40—50 Min

This dish is truly something special and worth its weight in gold. The combination of eggplant roasted with our Veggy Exotic mix and the delicious quinoa and mango salad is simply irresistible. It's incredibly easy to make and so tasty. Our Veggy Exotic mix lends this dish its wonderful flavor.

Ingredients 4 Portions

  • For the eggplant

  • For the quinoa and mango salad

    • 150 gQuinoa
    • 2 Red bell pepper
    • 2 Garlic cloves
    • 2 Stk.Onion, small
    • 50 gCashew nuts
    • 1 Mango
    • 2 tbsp.Tamari
    • 4 tbsp.Olive oil
    • 1 Lemon
    • 1 pinchSea Salt, Coarse
    • 1 pinchPepper Black, Whole
    • 1 Handful of fresh herbs

Preparation

  1. 1

    Cook the quinoa according to the instructions on the packaging. Then pour into a large bowl and allow to cool.

  2. 2

    Preheat the oven to 180°C (356°F).

  3. 3

    Slice the bell pepper into thin strips. Peel the onions and cut into wedges. Crush the garlic cloves leaving the peel on. Spread everything out over a baking tray. Drizzle with 2 tbsp. of olive oil, season with salt and pepper and bake in the oven for 20–25 minutes at 180°C (356°F) using the fan oven setting.

  4. 4

    Add the roasted bell pepper mixture to the quinoa. Remove the skin from the roast garlic and cut into small pieces and add to the quinoa too.

  5. 5

    Spread the nuts out onto the baking tray and roast in the oven for 5 minutes, then add to the salad. Peel the mango, dice it and toss it into the salad along with the fresh herbs.

  6. 6

    To make the dressing: Drizzle the tamari, lemon juice and a little lemon zest over the salad. Toss well and allow to infuse in the fridge.

  7. 7

    For the eggplant: mix VEGGY Exotic seasoning mix with 2 tbsp. of sesame oil. Preheat the oven to 180°C (356°F). 

  8. 8

    Cut the eggplant in half lengthways and make diamond-shaped incisions into the cut side. Coat a baking tray or dish with the seasoned oil and place the eggplant cut side down onto the oil. Brush the skin side with some of the seasoned oil. Cook for 30–35 minutes at 180°C (356°F) using the fan oven setting until the eggplant is very soft. Remove and turn the eggplant.

  9. 9

    Mix the remaining sesame oil with tamari and honey and brush the cut sides with it. Sprinkle with the sesame seeds and bake in the oven at 200°C (392°F) for 5 minutes.

  10. 10

    Serve the baked eggplant with the quinoa salad and enjoy.