1 eggplant, cut in half lengthwise
1 Tbsp olive/avocado oil
1 teaspoon balsamic vinegar, balsamic reduction, or pomegranate molasses
½ teaspoon maple syrup
¼ teaspoon cumin
salt & pepper
Preheat oven to 425 degrees.
In a small bowl, whisk oil, vinegar/molasses, maple syrup, cumin, and preferred amount of salt and pepper.
Use a brush to coat the flesh of the eggplant with the marinade.
Place cut side down on a parchment-lined baking sheet.
Roast for 25-35 minutes or until eggplant is tender and cooked through.
1 cup quinoa
1 3/4 cup filtered water
pinch of salt
drizzle of olive oil
1 large garlic clove, finely chopped
herbs such as dill, parsley, chives, mint, finely chopped (optional)
Rinse quinoa 1-2 times in a small saucepan or fine mesh sieve.
Add 1 3/4 cup of water to the quinoa along with a pinch of salt, a drizzle of olive, and chopped garlic.
Bring to a boil and then lower the heat a simmer. Cook until the water has been absorbed and quinoa is light and fluffy, about 15-20 minutes.
Add a squeeze of lemon and chopped herbs. Combine well. Taste and adjust for seasoning.
Tahini Drizzle Ingredients:
4 Tbsp tahini
1 medium sized lemon, juiced
1 Tbsp extra virgin olive oil
1 clove of garlic, minced
1/4 teaspoon paprika
1/4 teaspoon cumin
1/4 teaspoon onion powder
4 Tbsp filtered water
salt and pepper to taste
Whisk together tahini, lemon juice, olive oil, garlic, paprika, cumin, and onion powder in a small bowl. Add water and whisk until you achieve desired consistency. Season with salt and pepper.