Eggplant and muhammara bowl
Ingredients
- 3 eggplants, sliced
- Broccolini
- 200g cherry tomatoes
- 8 garlic cloves, peeled and crushed
- 20g coriander
- 2 ½ tbsp olive oil
- 2 tsp maple syrup
- ½ tsp salt
- Black pepper
- ¼ cup uncooked quinoa
- 1 cup shredded kale
- 2 tsp lemon juice
- Muhammara
Steps
- Heat the oven to 220°C. Put the cherry tomatoes in a single layer in a casserole dish.
- Mix the coriander, oil, maple syrup, salt and pepper in a bowl.
- Coat the eggplant, tomatoes, garlic and broccolini in the mixture. Place the tomatoes, garlic and eggplant on a lined tray.
- Roast near the top of the oven for 25-30 minutes, adding the broccolini with 10 minutes to go.
- Bring a pot of salted water to the boil. Add the uncooked quinoa and boil for 12 minutes.
- Drain in a sieve, then set aside to steam off its excess moisture and cool down.
- Once the quinoa has cooled, mix with kale, lemon juice, olive oil and a little salt.