PREP TIME: 15mins COOKING TIME: 25mins

A wonderful summer salad full of smoky flavours, textures and colour!

Smoky organic aubergines are mixed with yogurt, garlic and lemon to make a lovely thick baba ghanoush type creamy dip – so good!

While I grilled the aubergines on my BBQ I also grilled some garden chillies and made a quick smoked chilli oil, so delicious.

I love the additions of toasted nuts and the freshness of mint and limes.

Serves 4

SERVING SUGGESTION

Would be lovely with some warm flatbreads.

INGREDIENTS
  • 1 cup quinoa
  • 2 (200g) medium sized aubergines
  • 1 garlic clove, minced
  • zest of 1 lemon and 2 tablespoons lemon juice
  • 1 teaspoon fine salt
  • 50ml extra virgin olive oil
  • 1/4 cup yogurt of choice
  • 1 small red onion, finely sliced
  • handful mint leaves, torn
  • handful coriander leaves, torn
  • 1/4 cup pomegranate seeds
  • salt & pepper
  • 3 limes, halved to serve

Spiced Nut & Seeds Topping

  • 3 tablespoons sunflower seeds
  • 1 tablespoons black sesame seeds
  • 1 tablespoons white sesame seeds
  • 2 tablespoons hazelnuts
  • 3 tablespoons pine nuts
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon Spanish smoked sweet paprika
  • enough olive oil to coat the mixture (about 5 tablespoons)
  • pinch salt & pepper
METHOD
  1. Preheat the oven to 180c. Mix the seeds and nut mixture together and add enough oil (about 3 tablespoons) to form a wettish mixture, season with salt & pepper. Roast in the oven for 5-8 minutes until golden, remove & cool.
  2. Place the aubergines on a hot bbq (or an open gas flame) and cook for 12 minutes, turning occasionally, don’t be afraid to really char the skin to get a good smoky flavour. The aubergines are ready when they are soft and starts to collapse and are well charred on all sides. Take them off the heat and leave to cool. Cut each aubergine in half and scoop out the flesh & roughly chop.
  3. Meanwhile, add the quinoa to a medium saucepan, add 2 cups of cold water to the pan along with a pinch of salt. Bring to a gentle boil, cover the saucepan and let the quinoa cook for 12 minutes or until cooked and the white little tail is present. Turn of the heat and let the quinoa steam (lid on) for 3 minutes. Tip into a large bowl to cool down while ‘fluffing’ the quinoa. Season with salt, pepper and olive oil. Seasoning is important for any grain: season while still warm and taste the quinoa and adjust. I also love a squeeze of citrus.
  4. Mix the chopped aubergines with the yogurt, oil, lemon zest, lemon juice, teaspoon of salt and lots of black pepper. Mix and season to taste.
  5. To serve, spread the quinoa over a serving platter. Dollop over the aubergine sauce and scatter with the onions. Add the pomegranate seeds and the torn herbs. Squeeze over 1 limes juice and drizzle with olive oil. Season with pepper and toasted seeds. Serve alongside the smoked chilli oil if using and wedges of limes.

Print Friendly, PDF & Email

PREP TIME: 15mins COOKING TIME: 25mins

A wonderful summer salad full of smoky flavours, textures and colour!

Smoky organic aubergines are mixed with yogurt, garlic and lemon to make a lovely thick baba ghanoush type creamy dip – so good!

While I grilled the aubergines on my BBQ I also grilled some garden chillies and made a quick smoked chilli oil, so delicious.

I love the additions of toasted nuts and the freshness of mint and limes.

Serves 4

SERVING SUGGESTION

Would be lovely with some warm flatbreads.

INGREDIENTS

  • 1 cup quinoa
  • 2 (200g) medium sized aubergines
  • 1 garlic clove, minced
  • zest of 1 lemon and 2 tablespoons lemon juice
  • 1 teaspoon fine salt
  • 50ml extra virgin olive oil
  • 1/4 cup yogurt of choice
  • 1 small red onion, finely sliced
  • handful mint leaves, torn
  • handful coriander leaves, torn
  • 1/4 cup pomegranate seeds
  • salt & pepper
  • 3 limes, halved to serve

Spiced Nut & Seeds Topping

  • 3 tablespoons sunflower seeds
  • 1 tablespoons black sesame seeds
  • 1 tablespoons white sesame seeds
  • 2 tablespoons hazelnuts
  • 3 tablespoons pine nuts
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon Spanish smoked sweet paprika
  • enough olive oil to coat the mixture (about 5 tablespoons)
  • pinch salt & pepper

METHOD

  1. Preheat the oven to 180c. Mix the seeds and nut mixture together and add enough oil (about 3 tablespoons) to form a wettish mixture, season with salt & pepper. Roast in the oven for 5-8 minutes until golden, remove & cool.
  2. Place the aubergines on a hot bbq (or an open gas flame) and cook for 12 minutes, turning occasionally, don’t be afraid to really char the skin to get a good smoky flavour. The aubergines are ready when they are soft and starts to collapse and are well charred on all sides. Take them off the heat and leave to cool. Cut each aubergine in half and scoop out the flesh & roughly chop.
  3. Meanwhile, add the quinoa to a medium saucepan, add 2 cups of cold water to the pan along with a pinch of salt. Bring to a gentle boil, cover the saucepan and let the quinoa cook for 12 minutes or until cooked and the white little tail is present. Turn of the heat and let the quinoa steam (lid on) for 3 minutes. Tip into a large bowl to cool down while ‘fluffing’ the quinoa. Season with salt, pepper and olive oil. Seasoning is important for any grain: season while still warm and taste the quinoa and adjust. I also love a squeeze of citrus.
  4. Mix the chopped aubergines with the yogurt, oil, lemon zest, lemon juice, teaspoon of salt and lots of black pepper. Mix and season to taste.
  5. To serve, spread the quinoa over a serving platter. Dollop over the aubergine sauce and scatter with the onions. Add the pomegranate seeds and the torn herbs. Squeeze over 1 limes juice and drizzle with olive oil. Season with pepper and toasted seeds. Serve alongside the smoked chilli oil if using and wedges of limes.

Print Friendly, PDF & Email