Roasted Eggplants & Carrots with Whipped Tahini & Crispy Quinoa
No ratings yet 1 eggplant2 carrots2 tbsp olive oil1 tsp zaatar½ tsp cumin powder150g cooked quinoafresh coriander leaves1 tbsppumpkin seeds1 tbsp dried cranberriessea salt flakes2 tbsp tahini paste1 tbsp Greek yoghurt2 tbsp cold water½ lemon juicepinch of salt
Preheat oven to 180C.
Chop the carrots.
Cut the eggplant in half (lengthwise) and score it.
Season the carrots and eggplant with a drizzle of olive oil, cumin, salt ...