Ottolenghi-Style Baked Eggplant with Quinoa and Tahini (Low FODMAP Optional)

Name: Ottolenghi-Style Baked Eggplant with Quinoa and Tahini (Low FODMAP Optional)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 1 clove garlic (minced); 2 teaspoons ground cumin; 2 teaspoons ground coriander; 2 teaspoons Aleppo pepper or 1/2 teaspoon chili flakes; 1 teaspoon paprika; Olive oil; Sea salt; 4 small eggplants; ¾ cup uncooked quinoa; ¼ cup golden raisins; ¼ cup fresh lemon juice; ¼ cup tahini; 1/3 cup pitted green olives (halved (about 8)); 1/4 cup sliced or chopped almonds (toasted); ½ cup chopped mint leaves

Instructions

Prep:15minCook:40min

This recipe is based on Ottolenghi’s Chermoula eggplant in his book Jerusalem. I’ve modified it to be gluten-free and optionally low FODMAP. For the latter, simply omit the garlic. It’s such a versatile, easy complete meal with whole grains and herbs.

Updated at: Thu, 21 Nov 2024 11:50:21 GMT