Baked Eggplants

2 eggplants
2 TB olive oil
1 branch rosemary
4 twigs of thyme
black pepper

Quinoa Salad
2/3 cup quinoa
1.5 cups water
1 bunch radishes
2 purple (or orange) carrots
1/4 cup baby spinach leaves
1 small bunch arugula
2 TB hazelnuts
2 TB hemp seeds

Pumpkin dressing
2 TB pureed pumpkin seeds
1 TB hemp oil
1/3 cup water
1 small clove garlic
juice and zest of 1/2 organic lemon
1 handful basil
black pepper

Preheat oven to 390 degrees. Wash the eggplants, dry, remove the ends, and cut into slices about 1/2 inch thick. Sprinkle the slices with a little salt on both sides and leave to rest for 10 minutes. Wash the herbs, dry, peel off the leaves and finely chop them. Thoroughly dry the eggplants with paper towels. Then spread on a baking tray covered with parchment paper. Brush on both sides with olive oil, sprinkle with the herbs, and season with a little pepper. Cook in the oven for about 20 minutes.

For the salad, place the quinoa in a fine sieve and rinse with lukewarm water. Bring quinoa and water to a boil in a saucepan. Reduce the heat to low and cook for 15 minutes with the lid on. then remove from the heat and allow to rest for 5 minutes.

Cut the radish from the greens, wash thoroughly, dry, and cut into fine slices. Cut the ends off the carrots, the cut into fine slices. Toast the hazelnuts in a pan wthout oil until they start to have an aroma. Let them cool, then chop. Put all dressing ingredients into a blender and mix.

Wash the baby spinach and arugula, then spin dry. Spread the quinoa, eggplant, carrots, radishes, spinach and arugula leaves on a large plate or dish. Sprinkle with the roasted hazelnuts and hemp seeds and serve with the pumpkin seed dressing.