A fragrant vegan dish in which the nutty flavor of almonds meets sweetish roasted eggplant and tomato sauce. Quinoa soaked in vegetable stock adds fullness and delicacy. The almond sauce is naturally thickened without flour — ideal for vegans.
- Category
- main course
- Portion
- 350 g
- Yield
- 10 servings
- Nature (TCM)
- neutral
TCM: Roasted eggplant and tomatoes are gently cooling; almonds and olive oil balance the body.
Ingredients
Vegetable sauté with eggplant
- Eggplant – 2.5 kg
- Leeks – 500 g (approx. 2 large)
- Red onions – 400 g (2–3)
- Garlic – 20 g (4 cloves)
- Tomato paste – 75 g
- Tomato passata – 1,200 g (approx. 3 cans of 400 g)
- Ground almonds (soaked, activated, peeled and blended with a little liquid) – 60 g
- Pitted green olives – 100 g
- Vegetable stock – 1.2 l
- Olive oil – 100 ml
- Salt – 15 g (2½ tsp)
- Ground black pepper – 2 g (½ tsp)
Quinoa
- Quinoa – 600 g
- Vegetable stock – 1.2 l
- Olive oil – 40 ml
- Salt – 10 g (1½ tsp)
To finish
- Fresh basil – 30 g (1 bunch)
Method
Roasting the eggplant
- Cut the eggplant into 1 cm cubes, spread them on a baking sheet, drizzle with oil, salt and roast at 200 °C for about 20 minutes, until soft and lightly browned.
Sauce base
- Heat the oil in a pan, add the chopped leeks, onion and garlic. Sauté for 5 minutes until soft.
- Add the tomato paste and sauté for 2–3 minutes, then pour in the passata and part of the stock. Simmer for 10 minutes, until the sauce thickens slightly.
Bringing the flavors together
- Add the olives, salt, pepper and roasted eggplant. Stir in the ground almonds, which naturally thicken the sauce. Simmer for another 5 minutes so the flavors come together.
Quinoa and finishing
- Cook the quinoa according to the package directions.
- Add the basil to the braised eggplant and stir gently.
Serving
Serve about 200 g of braised eggplant with sauce and 150 g of quinoa per plate. Garnish with fresh basil and, to taste, sprinkle with crumbled feta (optional).
Key ingredients
- Tomatoes (peeled / passata)
- Lycopene (an antioxidant), the umami base of sauces.
- Onion
- Prebiotic fibre for the gut flora, anti-inflammatory flavonoids.
- Garlic
- Antibacterial and antiviral; supports immunity and the circulatory system.
- Quinoa
- Complete plant protein, gluten-free; a light side.
- Cashews
- Healthy fats and magnesium; blended, they naturally thicken sauces without dairy.
- Almonds
- Vitamin E, magnesium and healthy fats; blended, they thicken.
- Eggplant
- Fibre and antioxidants; turns creamy when roasted.
- Leek
- Gentle leek sweetness; prebiotic fibre.
Why it’s good for the body
- Eggplant brings fiber and antioxidants with few calories.
- Almonds provide plant protein and healthy fats.
- Tomatoes are rich in lycopene and vitamins.
- Quinoa is easy to digest and replenishes energy.
Traditional and functional notes on the ingredients — not medical claims.
Notes
- The almonds can be replaced with cashews for a milder flavor.
- The sauce tastes excellent after resting too — ideal for meal prep.