1 Large Aubergine
1/2 Bag of Spinach
1 Spring Onion
1/2 Red Chilli
Sesame Seeds to sprinkle
1 Dessert Spoon of Dark Miso
1tsp Honey / Date Syrup
Juice of 1 lime
1 Dessert Spoon of Tahini
Juice of 1 Lime
1tsp Tamari / soy sauce
1tsp Sesame oil
Cook Quinoa according to instructions on packet.
Make miso glaze by combining ingredients and stirring well.
Slice your aubergine in two and score with a criss-cross pattern.
Place aubergine on baking tray, generously spoon glaze over each half before drizzling with a little sesame oil.
Bake in oven for 20-25 minutes on 180c, checking and turning throughout.
Drain and rinse chickpeas, place on a baking tray, drizzle in olive oil, salt and pepper and bake for 12 minutes at 180c (put in the oven when the aubergine is half way through cooking time).
Make tahini drizzle by combining ingredients and mixing well.
Slice 1/2 chilli and spring onion into fine slices.
Once the quinoa and chickpeas are cooked, combine in a hot pan and add the spinach to wilt, along with some of the tahini dressing.
Plate up by adding the grains and chickpea mixture as a base, top with the miso coated aubergine before sprinkling over the sesame, chilli and spring onion. Drizzle with Tahini, add coriander and enjoy!!