Grilled Aubergine Pockets with Lemon-Tahini Drizzle

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.

1. 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.
2. 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.
3. In a medium bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, and parsley. Season with salt and pepper to taste. Mix well.
4. 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.
5. 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.