Cooking Instructions
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Step 1
Preheat oven to 500 degrees F (260 degrees C).
Step 2
Add the
Eggplants (2)
to the baking sheet and bake for 1 hour, then allow to cool to room temperature. Peel off the skin and chop the cooked eggplant, should be approximately 1.5 to 2 cups.
Step 3
Once the eggplant has cooked, while it cools, cook the
Quinoa (85 g)
according to the package directions.
Step 4
Meanwhile, mince the
Garlic (1 bulb)
and prepare the
Onions (150 g)
and
Tomatoes (180 g)
and add to a large sauce pan with
Coconut Oil (8 mL)
and minced garlic. Cook the onions and garlic clove 2 to 3 minutes on medium heat.
Step 5
Add the tomatoes and continue cooking another 4 to 5 minutes or until onions are translucent and tomatoes have released their juices and cooked down.
Step 6
Add cooked eggplant and quinoa to the onion and tomato mixture, stir until well combined.
Step 7
Then, add
Curry Powder (2 g)
,
Ground Cumin (2 g)
,
Ground Coriander (as needed)
,
Salt (3 g)
,
Pumpkin Pie Spice (as needed)
,
Crushed Red Pepper Flakes (as needed)
,
Ground Turmeric (1 g)
, and
Chinese Five Spice Powder (as needed)
with
Water (60 mL)
to help blend the seasonings.
Step 8
Serve with naan bread.
