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Ingredients:
- 2 medium aubergines
- 1 cup cooked quinoa
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- heat.
- Slice aubergines lengthwiseinto 1/4-inch thick slices, creating about 8-10 slices per aubergine. Brush both sides of each slice with olive oil and season with salt and pepper.
- Preheat a grill or grill pan to medium-high heat. Grill aubergine slices for 3-4 minutes per side, until tender and grill marks appear. Set aside to cool slightly.
- In a medium bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, and parsley. Season with salt and pepper to taste. Mix well.
- To make the lemon-tahini drizzle, whisk together tahini, lemon juice, garlic, water, and salt in a small bowl until smooth. Adjust consistency with more water if needed.
- To assemble, place a spoonful of quinoa mixture onto one end of each grilled aubergine slice. Fold the other end over the filling to create a pocket. Secure with a toothpick if necessary.
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