Cut the aubergines lengthwise and roast in the oven with some olive oil and salt.
Soak the tomatoes for 30 minutes.
Chop the veggies and set aside.
Mix the ingredients of the pesto.
Add the veggies and cashews to the cooked quinoa, top with the pesto and mix thoroughly.
Take the aubergines out of the oven and mash the flesh without discarding the peel.
Let them cool.
Once they are at room temperature, add the salad.
·You can use this salad to fill any other vegetable like courgettes, peppers, potatoes, sweet potatoes.
·Also, you can use it as a filling for arepas adding some vegan cheese and salsa.
·Makes a great on-the go-meal.