Cook time: 35 minutes
couple, family
Zhoug or zhug is Yemeni sauce. It’s made of mostly coriander with a little fermented chili and a few, not so secret, spices.
*Coriander is a shared ingredient, use half for this dish, if you’re on the 3-night plan use half, on the 4 or 5-night plan use a third.
Preheat oven to 200 degrees Celsius.
Bring a small pot of salted water to the boil for the quinoa.
Remove the top from the eggplant and cut into large wedges. Open, strain and rinse the chickpeas.
Place the eggplant and chickpeas on a tray toss with salt, pepper and oil and roast for about 15-20 minutes until chickpeas are crispy and eggplant is starting to brown.
Cook the quinoa in the boiling water for about 12-15 minutes, until sprouted, and strain through a fine sieve.
Remove the core from the tomatoes and finely dice.
Finely dice the cucumber.
Place tomato, cucumber in a bowl to make the salsa.
Right before serving, add a pinch of salt and a splash of olive oil.
Remove the coriander leaves from the stalk. Finely chop the stalk and add to the salsa.
Serve the quinoa topped with eggplant and chickpeas. Drizzle over with tahini and zhoug sauces, scatter with salsa, and finally sprinkle over coriander leaves.
Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.
Pause or cancel your plan at any time.
Skip the supermarket with our Fruit Box Add-On. Lovingly packed by our team, this add-on includes a selection of seasonal fresh fruit. A perfectly easy way to make sure you and your loved ones get your 5+ a day!