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.
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.