I am reading these days Big Magic by Elizabeth Gilbert. It is my second attempt, as I’ve had it for years and the first time I was probably to young and dumb to understand what she was meaning. I was too busy doing nothing, and she was talking there some non-sense about getting your ass to work, being consistent and so on.
But I do understand now. And let me tell about how I created this delicious dish without having any idea of what it is going to turn up into when I started.
I kept one aubergine by my side in the kitchen the whole morning, while making peanut butter and nutella, thinking of what I am going to use it for. I carried on with my stuff, and left it there next to me.
Eventually, after boiling some quinoa, the idea started to flirt with my brain. Some people might believe I am totally nuts (I was indeed surrounded by nuts all morning so that might have had an effect ).
So I put some cauliflower and 3 big mushrooms with 3 cloves of chopped garlic in a pan with 100ml of water, put a lid on top and let it steam nicely with just some salt sprinkled on top.
I will say it now, the pictures don’t have the best quality, because I was too busy creating. Please don’t mind them.
When the cauliflower softened enough I added to that 2 table spoons of cooked quinoa and 2 table spoons of greek yogurt, a bit of turmeric, ginger and paprika, and stired it altogether.
In the meantime, I took the aubergine, I split it in two halves, sprinkled some salt on top and put it in the oven to roast for 30 minutes.
I removed the flash of the aubergine, and filled the 2 halves with the Quinoa mix, sprinkled 5g of parmesan on top and threw it back in the oven for abother 30 minutes. I left the flash on a side so it can cook properly, because later on I added it to the green sauce I made.
For the sauce you need 1 avocado, 1 spring onion, a pinch of salt, 30g of spinach, a few leaves of basil (it can be dry as well, I had some chopped and frozen), a bit of lemon juice. Blended everything in the food processor, and it was done.
For the plating I used some plain greek yogurt as well, as it gives the dish such a fresh taste, and I also sprinkled some spring onions.