ROASTED BOATS

MAKES 2 BOATS

INGREDIENTS

  • 1 eggplant, halved
  • Dash of olive oil
  • 2 tablespoons of tahini
  • 1 pomegranate
  • 2 tablespoons of water
  • 1 clove of garlic, crushes
  • 2 tablespoons of lemon juice
  • Fresh mint, to garnish
  • Pinch of salt

 

QUINOA INGREDIENTS

 

  • 1 cup of quinoa
  • 2 CUPS of vegan vegetable broth
  • PINCH OF SALT

 

INSTRUCTIONS

 

  1. Preheat oven to 200 C.
  2. Cut eggplants in half and score eggplant flesh to create a pit.
  3. Brush the eggplant with olive oil and place in the oven for 30 minutes.
  4. While eggplant is cooking, place two cups of vegetable broth to boil. Clean and rinse out your quinoa.
  5. Once vegetable broth is boiling, add the quinoa. Add a pinch of salt and cook for about another 25 minutes until vegetable broth has completely absorbed. Set aside once cooked.

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