Quinoa, kale and eggplant bowl with muhammara
An earthy and satisfying bowl of lemony quinoa and kale, grilled eggplant and a generous serving of muhammara (walnut and red pepper dip).
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Servings: 2
Calories: 356kcal
Ingredients
For the eggplant:
- 1 large eggplant, (about 500g/1lb)
- Olive oil spray
- Salt
For the lemony quinoa and kale
- ¼ cup uncooked quinoa
- 1 cup shredded kale leaves, (about 4 large leaves)
- 2 teaspoon lemon juice
- 1 teaspoon extra virgin olive oil
- Pinch salt
To serve:
- One batch Muhammara
- Pomegranate molasses, to drizzle (optional)
- Pita crisps, (optional)
Instructions
- Preheat oven to 210C (410F) fanbake (convection).
- 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.
- 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.
- 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.
- 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.
Notes
- Serve with store bought pita crisps, or try baking soft tacos (regular or gluten free) sprayed with a little olive oil and sprinkled with sesame seeds, until crisp and golden.
- Nutrition information is estimate and does not include pita crisps.
Nutrition information
Calories: 356kcal | Carbohydrates: 37g | Protein: 10g | Fat: 19g | Saturated Fat: 2g | Sodium: 400mg | Potassium: 946mg | Fiber: 9g | Sugar: 10g | Vitamin A: 3544IU | Vitamin C: 60.4mg | Calcium: 114mg | Iron: 3mg
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