And that upset me.
I scrounged around for food-stuffs in a very lacking home and found some quinoa left from a meal I made a while back there. And it wasn't infested with weevlis. Meh, it was good.
And gluten free.
And egg free.
I know...it's horrendous.
I can't even make some sarcastic title about it to make myself feel better. Don't worry, I bathe and use bleached paper when printing assignments.
2 handfuls of white quinoa
2 cloves of garlic, sliced
1/2 a market bag of baby spinach, washed
1/2 bunch of parsley, finely chopped.
1 medium sized eggplant
2 handfuls of grated parmesan
1-2 handfuls of mungbean sprouts
cashew butter, or a few handfuls of cashews pounded into butter with a mortar and pestle
Cook the quinoa with twice the amount of water as there is quinoa for 15-20 minutes with the sliced garlic. Season with salt and pepper. Meanwhile, grill the eggplant, peel and set aside.
When the quinoa is cooked, add the spinach and parsley and stir till wilted, throw in the parmesan and mungbean sprouts and stir. Add the eggplant while warm with a few tablespoons of cashew butter, to taste. Season with salt and pepper.
You'll have a weird looking mixture like this.
Now, heat a skillet on a high heat and fry off the fritters in tablespoons. Make sure the pan is really hot, or they will stick to the pan. You'll need to do them for about 3 minutes on each side. And no, if they stick, it doesn't mean you need more oil, it just means your pan needs to be hotter. Don't be afraid.
Or, alternatively, you could deep fry these fuckers.
But, I didn't...your choice.
Serve with a wedge of lemon.