Folk Sweet & Sour Eggplant With Tomatoes
ribbontea
People: 1
30 min

Ingredients

0.5
Avocado
50 grams
Butternut Squash
2 tsp
Caraway Seeds
1 tsp
Cardamom
50 grams
Chickpeas
0.75 tsp
Clove
0.25
Eggplant
2 tbsp
Lemon
2 tbsp
Olive Oil
0.5
Onion
0.5 tbsp
Paprika
5 tbsp
Pumpkin Seeds
40 grams
Quinoa
0.5
Tomatoes

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Prep

  1. Finely chop your Onion.
  2. Peel and cut your butternut squash. All ingredients should have a similar size and shape.
  3. Wash and cut your eggplant and tomatoes so that they all have a similar size and shape.
  4. Slice your avocado into approximately 2x2cm cubes (1"x 1"). Try to ensure all pieces are roughly the same size.
  5. Cut and squeeze your lemon so you can use the juice later.

Heating Steps

  1. Boil quinoa according to instructions on package.
  2. Heat olive oil in a pan and add onion, caraway seeds, cardamon, clove and paprika and fry at lower temperature for several minutes.
  3. Turn up the heat to medium and add Butternut Squash to your pan and fry for 5 minutes.Then add Chickpeas and Eggplant and fry for 10 minutes.Finally, add Tomatoes and fry for 5 extra minutes.
  4. Turn off the heat, and add lemon and olive oil to your pan and mix.
  5. Toast pumpkin seeds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.

Finishing Touches

  1. Remove clove from your dish before eating.
  2. Serve your cooked quinoa on your plate.
  3. Add your vegetables to your plate and garnish with your topping.
  4. Add Avocado and Pumpkin Seeds on top.