Recipes
Sodales neque sodales ut etiam sit amet. Magna fringilla urna porttitor rhoncus dolor purus. Cursus vitae congue mauris rhoncus aenean vel elit scelerisque mauris. Quam adipiscing vitae proin sagittis nisl rhoncus mattis. Ipsum suspendisse ultrices gravida dictum fusce ut placerat. Hendrerit dolor magna eget est. Vitae et leo duis ut diam. Amet nisl suscipit adipiscing bibendum est.
"This recipe is easy to make and vegan friendly!"
Placerat orci nulla pellentesque dignissim enim sit amet. Nulla pellentesque dignissim enim sit amet venenatis urna. Odio eu feugiat pretium nibh ipsum consequat. Habitasse platea dictumst vestibulum rhoncus. Nam at lectus urna duis convallis convallis tellus. Amet facilisis magna etiam tempor orci eu lobortis elementum nibh. Ultrices mi tempus imperdiet nulla malesuada pellentesque. Velit dignissim sodales ut eu sem integer vitae. Accumsan sit amet nulla facilisi morbi tempus iaculis urna id.
Preheat the oven to 350°F. Slice the eggplant into thin slices and drizzle with olive oil and minced garlic. Bake for 20 minutes. In a bowl, mix the remainder of the minced garlic, lemon juice, half the onion, and the yoghurt. Add the tomato sauce and other half of the onion to the cooked quinoa. Add the quinoa to the top of the baked eggplant, and top with a hefty scoop of the yoghurt dressing.
