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RECIPES
| Calories | 65,6 Kcal |
| Fat | 1,4 g |
| of which saturated fat | 0,5 g |
| Carbohydrates | 9,1 g |
| of which sugar | 4,1 g |
| Proteins | 3,5 g |
| Salt | 0,2 g |
| Calories | 65,6 Kcal |
| Fat | 1,4 g |
| of which saturated fat | 0,5 g |
| Carbohydrates | 9,1 g |
| of which sugar | 4,1 g |
| Proteins | 3,5 g |
| Salt | 0,2 g |
Preheat oven 180ºC. Heat above and below. Cut aubergine into 1cm slices. Boil quinoa 15 min approx with lid on over low heat, 1 ½ of water for each 1 of quinoa. Cut cherry tomatoes in half, figs into quarters, and separate coriander leaves from the stems. Serve aubergines with the topping. paso 6 Preheat oven 180ºC. Heat above and below. Cut aubergine into 1cm slices. Boil quinoa 15 min approx with lid on over low heat, 1 ½ of water for each 1 of quinoa. Cut cherry tomatoes in half, figs into quarters, and separate coriander leaves from the stems. Serve aubergines with the topping. paso 6Cooking step by step
The oven:
The aubergine:
Paint with teriyaki sauce (set aside some for later) and season with salt and pepper.
Bake in the oven for 20 min. 
The quinoa:
Season with salt and pepper. 
The topping:
Mix everything in a bowl with parmesan, rocket leaves and quinoa.
Season with salt and pepper and olive oil to taste. 
Your meal:
Finish the plate with a sprinkle of teriyaki sauce on top. 
paso 6
Cooking
step by stepThe oven:
The aubergine:
Paint with teriyaki sauce (set aside some for later) and season with salt and pepper.
Bake in the oven for 20 min. The quinoa:
Season with salt and pepper. The topping:
Mix everything in a bowl with parmesan, rocket leaves and quinoa.
Season with salt and pepper and olive oil to taste. Your meal:
Finish the plate with a sprinkle of teriyaki sauce on top. paso 6
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