Steamed eggplant and sweet potatoes, lemon, tahini, fresh herbs and pomegranata
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Steamed eggplant and sweet potatoes, lemon, tahini, fresh herbs and pomegranata

  • Preparation 15 min
  • Cooking time 40 min
  • For 2 servings

Ingredients

    • 1 eggplant (250g / 1/2 lb) 
    • 1 sweet potato (500g / 1 lb) 
    • 120 g (4 oz / ½ cup) dry quinoa 
    • 180 ml (6 fl oz / ¾ cup) of vegetable stock 
    • 1 small red onion 
    • 2 cloves garlic 
    • 1 cm / 0.4 inch of ginger 
    • 2 sprigs of parsley 
    • 2 sprigs of mint 
    • 5 tbsp. olive oil 
    • Salt, freshly ground pepper 

  • Dressing

    • 1 tbsp. tahini 
    • 2 tbsp. pomegranate 
    • 1 spring onion 
    • 1 lemon (juice and zest) 

1. Preheat the oven to 200°C / 400°F. 

2. Heat the vegetable stock. Put the quinoa in the ‘Papillote’ Oven Dish and pour in the hot broth. Set aside. 

3. Rinse the herbs (parsley and mint), remove the stems, and roughly chop them. Peel and chop the onion, garlic, and ginger. Place them in a bowl and mix them with 3 tablespoons of olive oil. 

4. Wash and dry the eggplant. Cut it in half and slice the inner side of it making a diamond pattern. Wash and cut the sweet potato into cubes of approximately 3 cm / 1 inch. Put everything in the ‘Papillote’ Oven Dish, on top of the quinoa, and drizzle over 2 tablespoons of olive oil. Pour the onion garnish on the vegetables. Season with salt and pepper. 

5. Put the lid on and cook for about 40 minutes. Remove from the oven and let it sit for 15 minutes with the lid still on. 

6. Meanwhile, chop the spring onion. Take out the pomegranate seeds, lemon juice and zest. 

7. When ready to taste, sprinkle with lemon juice, drizzle with tahini and sprinkle with pomegranate seeds, spring onion, lemon zest and fresh herbs.