Zhoug or zhug is Yemeni sauce. It’s made of mostly coriander with a little fermented chili and a few, not so secret, spices.
*Spring onion is a shared ingredient, use just under half for this dish.
(All Plans) Eggplant and chickpea with zhoug and tahini sauces, quinoa and salsa
Cook time: 35 minutes
couple, family
Ingredients
Ingredient
Couple
Family
NZ quinoa
Couple
1 packFamily
1 packEggplant
Couple
1Family
2Chickpeas
Couple
1 tinFamily
2 tinsTomato
Couple
2Family
3Cucumber
Couple
1/2Family
1Tahini sauce
Couple
1 pottleFamily
1 pottleZhoug sauce
Couple
1 pottleFamily
1 pottleParsley
Couple
AllFamily
AllSpring onion
Couple
HalfFamily
HalfInstructions
1
Preheat oven to 200 degrees Celsius.
Bring a small pot of salted water to the boil for the quinoa.
2
Remove the top from the eggplant and cut into large wedges.
Open, strain and rinse the chickpeas.
Place the eggplant and chickpeas on a tray toss with salt, pepper and oil and roast for about 15-20 minutes until chickpeas are crispy and eggplant is starting to brown.
3
Cook the quinoa in the boiling water for about 12-15 minutes, until sprouted, and strain through a fine sieve.
4
Remove the core from the tomatoes and finely dice.
Finely dice the cucumber.
Finely slice spring onions.
Place tomato, cucumber and spring onions in a bowl to make the salsa.
Right before serving, add a pinch of salt and a splash of olive oil.
5
Remove the parsley leaves from the stalk and discard stalk.
Finely slice parsley leaves.
6
Serve the quinoa topped with eggplant and chickpeas. Drizzle over with tahini and zhoug sauces, scatter with salsa, and finally sprinkle over parsley.
