SERVES 2
2 AUBERGINE, 4 TBSP FINO CHORIZO JAM, 100G QUINOA, 1, COURGETTE, 1 RED PEPPER, 1 RED ONION SLICED, 1 CAN CHICKPEAS, HANDFUL OF PARSLEY, 3 TBSPS YOGURT, 1TBSP TAHINI, JUICE OF A LEMON, FINO OLIVE OIL
PREHEAT THE OVEN TO 180°C.
CUT THE AUBERGINE IN HALF LENGTHWAYS, SCORE THE FLESH AND SPRINKLE WITH SALT TO DRAW OUT EXCESS MOISTURE. LEAVE FOR HALF AN HOUR AND THEN PAT THE FLESH DRY USING A PIECE OF KITCHEN ROLL. PLACE THE AUBERGINE HALVES INTO A BAKING TRAY, DRIZZLE WITH OLIVE OIL AND PUT IN THE OVEN TO ROAST. AFTER 15 MINS TAKE THEM OUT AND TOP EACH OF THE AUBERGINE HALVES WITH A SPOON OF FINO CHORIZO JAM. RETURN TO THE OVEN TO ROAST FOR A FURTHER 10 MINS.
WHILE THE AUBERGINE ARE ROASTING BRING THE QUINOA TO THE BOIL AND THEN LEAVE TO SIMMER FOR ABOUT 25 MINS.
MEANWHILE CHOP THE RED ONION, COURGETTE AND RED PEPPER INTO SMALLISH CHUNKS AND SAUTE THE WHOLE LOT IN A PAN WITH OLIVE OIL OVER A MEDIUM HEAT, ADDING IN THE DRAINED CHICKPEAS FOR A COUPLE OF MINUTES AT THE END TO HEAT THROUGH. COMBINE THIS MIXTURE WITH THE COOKED QUINOA IN A LARGE BOWL AND SEASON WITH SALT AND PEPPER.
FINALLY COMBINE THE YOGURT, TAHINI AND JUICE OF THE LEMON IN A BOWL.
SERVE THE AUBERGINE THE QUINOA MIX, AND WITH A GOOD DOLLOP OF THE YOGURT SAUCE. GARNISH WITH FRESH PARSLEY