Roasted Eggplant with Quinoa Salad

How to make roasted eggplant with quinoa salad

• Preheat the oven to 190°C (170° fan)| gas 5.
• Make a criss-cross pattern in the flesh of the aubergine using the tip of a sharp paring knife.
• Brush with the olive oil and season with salt and pepper before arranging in a roasting tray.
• Roast for about 30 minutes until the flesh is tender to the tip of a knife.
• In the meantime, place the quinoa in a large saucepan. Cook over a medium heat until dried out, stirring from time to time.
• Add the stock and bring to the boil.
• Once boiling, cover with a lid and cook over a low heat until the quinoa has absorbed the stock, about 15-20 minutes.
• Remove from the heat and let cool to one side, still covered, for 10 minutes.
• After cooling, fluff with a fork. Season to taste with some salt and pepper.
• Remove the aubergine from the oven when ready and arrange on serving plates.
• Top with the quinoa before serving with a sprinkling with pine nuts, dried cranberries, and chopped mint.