Strong bones and healthy blood sugar balance
This dish is perfect for keeping your cells efficiently fuelled and free of blood sugar highs and lows. Aubergines’ high fibre content helps slow down the absorption of glucose from food, but there’s more. This combined with protein-rich tahini, a nutritious sesame seed paste, is a real blood sugar balancing double act, which will keep you feeling satisfied and energised. As an added bonus, sesame seeds are high in calcium and zinc, both helpful for keeping bones healthy and preventing osteoporosis.
Quinoa is a fantastic nutrient-dense gluten-free seed. It is one of only a few plant foods that is a complete protein, containing all nine essential amino acids which will also keep you feeling fuller for longer. It is packed with fibre, which helps to slow down the glucose absorption from food.
Pomegranates are a wonderful source of Vitamin C and other powerful antioxidants. Studies show eating the arils (seeds) or drinking the juice can help protect against disease.
2 large aubergines, sliced lengthways about 5–10mm thick
2 tbsp melted butter (add crushed garlic)
2 tbsp tahini
¼ tsp chilli powder
¼ tsp sea salt
50g quinoa, cooked according to packet
1 bunch flat-leaf parsley, finely chopped leaves only
½ bunch of mint, finely chopped leaves only
2 large tomatoes, finely chopped
½ red onion, finely chopped
Seeds of ½ pomegranate
5 tbsp lemon juice
3 tbsp olive oil
1 tsp allspice
1 pinch of sea salt
- Heat a griddle pan.
- Brush aubergine slices with butter and cook on each side for 1½ minutes or until soft.
- Stack on a serving plate and drizzle with tahini.
- Grind the salt and chilli together and sprinkle on top.
- In a large bowl, mix together parsley, mint, tomatoes and onion. Stir well.
- Add cooked and cooled quinoa and dressing ingredients, mix together.
- Add pomegranate seeds just before serving.