Preheat the oven to 400°F. Cut the eggplants in half, lengthwise, and put them in the oven with a drizzle of olive oil and a sprinkle of salt & pepper. Roast for 20 minutes. Cook the quinoa according to the instructions on the package.
Mix the yogurt with a drizzle of olive oil, the juice from half of the lime, half of the chopped mint, and a little salt & pepper. Mix the rest of the chopped mint, half the lime juice, a drizzle of olive oil and salt & pepper into the quinoa.
Serve the roasted eggplant, quinoa and salad together on a plate and drizzle with the yogurt sauce. Add some mint leaves to decorate. Enjoy!
Average estimated amount for one serving