QUINOA, KALE AND EGGPLANT BOWL WITH MUHAMMARA #vegetarian #veggies

A gritty and fulfilling bowl of lemony quinoa and kale, flame broiled eggplant and a liberal serving of muhammara – pecan and red pepper plunge.

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INGREDIENTS
For the eggplant:

• 1 large eggplant, (about 500g/1lb)
• Olive oil spray
• Salt

For the lemony quinoa and kale

• 1/4 cup uncooked quinoa
• 1 cup shredded kale leaves, (about 4 large leaves)
• 2 tsp lemon juice
• 1 tsp extra virgin olive oil
• Pinch salt

To serve:

• One batch Muhammara
• Pomegranate molasses, to drizzle (optional)
• Pita crisps, (optional)

INSTRUCTIONS

1. Preheat oven to 210C (410F) fanbake (convection).
2. Slice eggplant into thick slices (around 1 cm or 0.5 in). Arrange the eggplant on a baking tray, spray it generously with olive oil spray and sprinkle with salt. Bake eggplant for 10-15 minutes on each side, spraying with more oil when you flip it if needed, until the eggplant is golden brown and tender.
3. While the eggplant is cooking 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.
4. Once the quinoa has cooled (warm is ok), mix with shredded kale, lemon juice, olive oil and a little salt. Taste and adjust seasoning as needed.
5. Serve lemony quinoa and kale with grilled eggplant, a generous dollop of muhammara, pita crisps on the side and drizzle with extra pomegranate molasses, if you like.

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