Summary

Ingredients

• 125 g quinoa
• 2 eggplant (s)
• 1 can chickpeas, 400 g drained weight
• 50 g almond slivers
• 0.5 ½ bunch basil
• 5 tablespoon olive oil

For the cream:

• 2 tablespoon sesame paste (tahini)
• 300 g natural yourt, 3.5% fat
• 1 pinch (s) Sambal Oelek
• 1 clove garlic
• 1 lemon (s)
• 3 teaspoons cumin
• sea-salt
• pepper from the grinder

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Instructions

1. Cook the quinoa according to the instructions on the packet and allow to cool.
2. Cut the eggplant into slices, season with salt and let it steep for 30 minutes at room temperature. Dab with kitchen paper. Pour the chickpeas into a colander, rinse and drain.
3. For the cream, stir together the tahini, yoghurt, sambal oelek and cumin. Squeeze the lemon and squeeze the garlic clove very finely and add to the cream. Season to taste with sea salt and fresh pepper.
4. Quarter the aubergine slices and fry them brown on all sides in a non-stick pan in olive oil. Roast the almonds in a pan without fat. Pluck the basil leaves into small pieces.
5. Mix the quinoa, eggplant, chickpeas and basil. Sprinkle with the almond slivers.
6. Arrange on plates and pour the sesame cream on top.