Last updated: Monday July 30th 2018
For the Aubergine
150g Andean Sol Organic Quinoa
Salt and pepper to taste
For the Chimichurri
1 medium spicy red chili
1/2 red onion
3 cloves of garlic
1 handful of fresh parsley
1 handful of fresh coriander
1 Tablespoon dried oregano
125 ml red wine vinegar
175 ml olive oil
In a medium sized skillet, pop the quinoa in batches. Do not use oil, and stir frequently to keep the quinoa from burning. When popping slows remove the quinoa from the pan.
Preheat oven to 180 degrees C and line a baking tray with parchment.
Beat the eggs with salt and pepper.
Slice aubergine into pieces about 1 cm thick. Coat in egg, then popped quinoa, and place on baking tray in one even layer.
Bake aubergine for 8-10 minutes, then flip and bake on other side for another 8-10 minutes.
While aubergine is baking prepare the chimichurri.
Finely chop the chili, onion, garlic, parsley and corriander. Mix in oregano, red wine vinegar, and olive oil.
Serve aubergine immediately with chimichurri, and alongside salad topped with our Chia Oil Vinaigrette.