Baked Spicy Eggplant with Sesame Seeds and Quinoa-Mango Salad

For the salad, cook the quinoa. To do this, put 250 ml of water and a little salt in a saucepan, bring the quinoa to the boil, then cook for another 12-15 minutes until all the water is absorbed. Transfer the quinoa to a large bowl and let it cool.

Cut the bell bell pepper into thin strips. Peel the onion and cut into wedges. Crush garlic cloves with peel. Spread everything on a baking sheet. Drizzle with 2 tablespoons of olive oil, salt, pepper and bake in the oven at 180 °C hot air for about 20-25 minutes.

Add the roasted peppers and onion to the quinoa. Take the braised garlic out of the skin and chop it, also add it to the quinoa.

Spread the nuts on the baking sheet and roast in the oven for 5 minutes – add to the salad.

Cut the mango into cubes and mix it with the fresh herbs into the salad.

Lastly, mix the ingredients for the dressing – tamari, olive oil, lemon juice and some lemon zest and pour over the salad. Mix well and let sit in the refrigerator.

For the eggplant, mix Kotányi VEGGY Exotic with 2 tablespoons of sesame oil.

Cut the eggplants in half and make diamond-shaped incisions. Spread the spice oil on a tray or mold and place the eggplants on the oil with the cut side down. Brush the skin side with some spice oil as well. Cook at 180 °C for about 30-35 minutes until the eggplants are really soft.

Remove and turn the eggplants over. Mix the remaining sesame oil with tamari and honey.

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