Aubergine & Quinoa Roast

Aubergine & Quinoa Roast

4 teaspoons olive oil
1 large aubergine cut into 8 thick slices
2 tablespoons soy sauce
2 tabs lemon juice
125 ml water
1 " fresh ginger root , grated
175g quinoa, washed
1 large red pepper, cored, seeded and sliced
2 courgettes, coarsely chopped
Parsley sprigs to garnish

Heat oven to 350. Heat the oil in a frying pan and cook the aubergine slices until brown. Arrange in a single layer in the baking dish. Combine the soy sauce,lemon juice, water and ginger and pour over the aubergine. Bake for 10 min. Turn the slices over bake 10 min. longer, until most of the liquid is absorbed.

Place the quinoa in a large pan with double its volume of water. Bring to a boil, cover and simmer for 15 min., or until tender. Drain if necessary. Add the red pepper and courgettes to the remaining oil in frying pan and saute until soft. Add the quinoa, mix well and spoon over the aubergine. Press down well. Return to the oven and bake another 5 - 10 min longer. Serve hot.