Quinoa and eggplant salad with sesame cream

Ingredients for 4 servings:

• 125 g quinoa
• 2 eggplant(s)
• 1 can chickpeas, 400 g drained weight
• 50 g almond flakes
• ½ bunch basil
• 5 tbsp olive oil
• 2 tbsp sesame paste (tahini)
• 300 g natural yogurt, 3.5% fat
• 1 pinch of sambal oelek
• 1 garlic clove(s)
• 1 lemon(s)
• 3 tsp cumin
• Sea salt
• Pepper from the mill

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

oriental, vegetarian

Cook the quinoa according to the package instructions and let cool. Slice the eggplant, season with salt, and let stand at room temperature for 30 minutes. Pat dry with kitchen paper. Pour the chickpeas into a sieve, rinse, and drain. For the cream, mix together the tahini, yogurt, sambal oelek, and cumin. Squeeze the lemon and finely press the garlic clove and add to the cream. Season with sea salt and freshly ground pepper. Quarter the eggplant slices and fry in olive oil in a non-stick pan until browned on all sides. Toast the almonds in a dry pan. Tear the basil leaves into small pieces. Mix the quinoa, eggplant, chickpeas, and basil. Sprinkle with the almond slivers. Serve on plates and top with the sesame cream.