Roasted Eggplant + Quinoa Tabbouleh - IQS Recipes

Ingredients

• 1 small eggplant (270g), cut into eight wedges.
• 1/4 cup olive oil.
• 1 teaspoon dried thyme.
• 1/2 teaspoon paprika.
• 1 teaspoon cumin.
• 1 teaspoon sesame seeds.
• 2 cloves garlic, unpeeled.
• 1 cup Cooked Quinoa, defrosted.
• 1/2 lemon, juiced.
• sea salt and freshly cracked black pepper, to taste.
• 2 cups fresh flat-leaf parsley, coarsely chopped.
• 1/2 bunch fresh mint, coarsely chopped.
• 1/2 punnet cherry tomatoes, halved.
• 4 spring onions, finely chopped.
• 1/2 avocado, cubed.
• 100 g full-fat natural or Greek yoghurt.
• 1/4 teaspoon paprika.
• 2 teaspoons tahini.