Ingredients

The following ingredients have 4 Servings
  • 3 cups cooked quinoa
  • 1 small eggplant (chopped into wedges)
  • 1 small onion (thinly sliced)
  • ½ red pepper (thinly sliced)
  • 3 tablespoons olive oil
  • 1 clove garlic (minced)
  • 8 fresh mint leaves (torn into small pieces)
  • 6 leaves fresh basil (torn into small pieces)
  • Sea salt & fresh pepper
  • ½ lemon (juiced)
  • ½ tbsp chili flakes

Instruction

  • Preheat oven to 400 and line a baking sheet with foil
  • In a large bowl, toss together chopped eggplant, sea salt, fresh pepper and 2 tablespoons of olive oil
  • Layer eggplant on the baking sheet and roast for 20 minutes, tossing once or twice
  • Meanwhile, heat remaining tablespoon of olive oil in a small pan. Slice onion and red pepper and sauté with sea salt and fresh pepper, cooking until the onion is translucent and peppers are tender
  • Add garlic and half of the chili flakes, give it all a good stir and remove from heat
  • Once eggplant has finished roasting, sprinkle it with the remaining of chili flakes
  • Add everything to a large mixing bowl, toss in the mint and basil, squeeze in the lemon juice and toss again
  • Store, covered, in the fridge for up to a week