Pierce the aubergines and chillies with a fork and blacken over a gas flame or on a preheated griddle pan. Cook until charred all over and softened. Place in a colander and leave to cool.
Once cooled, peel the aubergines and cut in half lengthways then into quarters. Peel the chillies and cut in half, then scrape out the seeds and discard.
Finely chop the chillies, place in a bowl, add the garlic and clementine zest and juice. Whisk in the olive oil and vinegar, season to taste and pour over the aubergine. Marinate for at least 30 minutes or, if you can, leave overnight in the fridge.
To make the quinoa, heat the olive oil in a medium pan, add the onion and chilli and cook till softened. Add the quinoa and cook for one minute while stirring.
Add the clementine zest and top up the clementine juice with water to make 400ml (13fl oz). Bring to the boil, then reduce heat and simmer for 15 minutes or until the quinoa is tender and the liquid has been absorbed.
Season to taste, then allow to cool a little before adding the flaked almonds and coriander.
Serve the aubergines warmed or at room temperature with the quinoa and a green salad.
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