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"This recipe is easy to make and vegan friendly!"
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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.