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Quinoa with roasted eggplants and yogurt sauce

By Stavri Kaourani

Preparation time: 10 minutes

Cooking time: 10 minutes

Difficulty: 1/10

Serves: 4


  • 1.5 cups of cooked quinoa
  • 2 tbsp olive oil
  • 1 tsp grated ginger
  • 1 tsp cumin
  • 2 eggplants fresh or 2 cups frozen
  • 1/2 cup cleaned pomegranate
  • 1/4 cup fresh coriander, chopped
  • 1/4 cup mint leaves, chopped
  • Salt
  • Pepper
For the yogurt sauce:
  • 0.5 cup of strained yogurt
  • 2 tbsp olive oil
  • 2 tbsp of lemon
  • 1 tsp honey

Cooking method

1. For frozen eggplants: saute in a non-stick pan with 2 tbsp of olive oil for 3-4 minutes on each side. If using fresh, cut into thin strips, season with salt and pepper and saute in olive oil for 3-4 minutes on each side.

2. Mix the spices with the quinoa, add the pomegranate, coriander and mint.

3. Prepare the yogurt sauce: mix well the yogurt with the olive oil, lemon juice and honey.

4. Spread the eggplants on top of the quinoa and pour over the sauce.

Nutritional information:
Per 100g
Calories: 80 kcal
Fat: 1.7g
Saturated fat: 0.3 g
Carbohydrates: 9.8 g
Vegetable fibers: 2.7g
Sugars: 4 g
Protein: 2.5 g