1½ tsp cumin seeds, toasted
1 tsp smoked paprika
1 tbsp garlic infused oil
1 large eggplant, trimmed and sliced lengthways into 4 thick steaks
2 tbsp olive oil
juice 1 orange, zest of ½
small pack mint, leaves picked and finely chopped
150g pot natural lactose free yogurt
To make the spice blend, lightly crush the cumin and fe a pinch of salt using a pestle and mortar.
Heat oven to 180C/160C fan/gas 4 and heat a griddle pan over a medium heat.
Brush the eggplant steaks with 1 tbsp olive oil, griddle for 8-10 mins each side until charred and completely softened, then place on a parchment-lined baking tray.
Divide the orange zest between the steaks, then top each with the spice blend. Bake for 5-10 mins.
Make the quinoa according top the packet instructions. Mix together the orange juice, remaining olive oil, the mint and some seasoning.
Add to the quinoa and stir. Divide the quinoa between 2 plates, top with the eggplant steaks and sprinkle with the mints. Serve with a dollop of lactose free yogurt.
Recipe adapted from: Good Food