Yesterday, I posted a recipe on how to make miso-glazed aubergine the easy way. Today, I want to show you how you can just reach for some leftovers in the fridge and assemble a completely nutritious and unique meal in no time.
Many years ago, when I decided to switch to a vegetarian, more plant-based diet, my sister expressed her opinion on this. To this day, I can still hear her caring words: “Julie, if you want to do this the right way, get some professional advice and to be honest, you’ll have to be more creative in the kitchen!” My sister has been following a vegetarian diet for more than 40 years now, and she is still in excellent health and in great physical shape.
The dish featured above is a cold lunch that I will enjoy as soon as I finish writing this post. It includes a roasted aubergine made yesterday, topped with a carrot, quinoa and lentil stew that I made earlier this week. I could heat this up in the oven, but it’s warm and sunny outside, and I’m in the mood to have it chilled with a cold glass of rosé wine.