Slow-roasted eggplant paired with a tossed quinoa and pulse pilaf, complemented by creamy tahini sauce and fresh parsley. The dish is finished with a thoughtfully curated selection of nuts or seeds and fresh or dried fruit, handpicked by the chef to ensure the finest seasonal flavours.

Cooking Instructions:

Set oven at 375°. Remove lid & fresh condiments. Cover with foil tented to not touch the top of the dish. Once oven reaches temp, reheat for 30 minutes. Carefully, remove foil, check centre temp with a knife & poke dish gently to redistribute heat. Continue to cook for another 8 - 10 minutes uncovered, or until hot throughout.