Daniel Ariyani's Eggplant and Quinoa dish
- 1 eggplant
- 1 tomato
- 1T hoisin sauce
- 1 Angel Food vegan mozzarell
- 150g of quinoa (white or red)
- 2 cloves of garlic
- basil leafs
- soy sauce, olive Oil, salt and pepper (optional)
Preheat oven to 180C.
Wash and slice the eggplant in half with the skin and place in oven tray, cover with olive oil and 2 cloves of garlic chopped finely and bake for 10 minutes.
While baking the eggplant, place 100 - 150 grams of quinoa (red or white) in a pot and add 2.5 cups of water, add a pinch of salt and a table spoon of olive oil and simmer until quinoa is soft and ready. (Drain quinoa)
After baking eggplants, spread the tablespoon of hoisin sauce on top and drizzle with soy sauce.
Spread the quinoa on top of the hoisin sauce, spread and place a couple of tomato slices and basil leaves on top.
Finally cover with a handful of grated Angel Food mozzarella.
Place in oven on bake for 15 - 20 minutes at 180C.