Ingredients

Let’s Cook!

• 1
  Heat oven to 425 degrees. Slice eggplants; season with salt and pepper. Coat a large roasting pan with olive oil (3 to 4 tablespoons). Arrange eggplants; sprinkle with more salt and pepper. Roast for 25 minutes on the first side, or until brown underneath then flip and roast 5 to 10 minutes more. Remove from oven and let cool slightly.
  
• 2
  Cook quinoa with 1:2 quinoa:water ratio
• 3
  Tomato relish: Mix chopped tomatoes, salt, lime juice/vinegar, garlic, jalapenos/green chillies, ground black pepper in a bowl
  
• 4
  To assemble, add to each eggplant; quinoa, 1 spoon of tomato relish, and yogurt.