This isn’t a fancy recipe but rather a meal inspiration when you’re pressed for time but still want to eat a satisfying and healthy lunch (or dinner). I used organic bakes beans from a jar (keep an eye on the sugar conent, some brands add a ton of sugar to their baked beans!) and I had some leftover quinoa so this meal came together very quickly.
for 1 person:
1 small eggplant
1 handful of cherry tomatoes
1 big clove of garlic
a jar of baked beans (about 300g)
3-4 tablespoons of cooked quinoa
salt, pepper, a sprinkle of dried thyme
a bit of oil
Dice the eggplant, shallot and clove of garlic. Heat a bit of olive oil in a pan, add the cut veggies and stir. I like adding sips of water while sauteeing to reduce the amount of oil needed. If you haven’t got any quinoa (or millet ot rice…) left, cook it according to instructions.
Half the tomatoes, you may add them to the pan or eat them uncooked (as little side salad if you will), I added half of the tomatoes to the pan once the eggplant was almost done.
Add herbs, salt and pepper to the veggies, while heating up the baked beans (and leftover quinoa if using some) in a seperate pot.
Assemble everything in a bowl. I like adding a bit of nutritional yeast on top. Enjoy!