Persian Roasted Eggplant Salad with Tahini Dressing
Roasted eggplant wedges get deliciously caramelised and are perfect on a salad. This method uses less oil, so it's a healthy way to enjoy them. The baked aubergine is perfect with seasoned grains and kale in a salad or as a side dish. Vegan.
Cut the eggplant into wedges. Mix the oil with the cumin and cinnamon, then brush it over the eggplant wedges.
Place the wedges, skin-side down, onto a baking sheet and roast for 45 minutes or until wedges are soft and darken.
Meanwhile, prepare the quinoa according to package instructions (about 15 minutes). Toss with the drained lentils then stir in the spices. Season with salt and pepper to taste. Gently reheat in the pan.
Place the lentil mixture onto a serving dish with the kale and top with the roasted aubergine wedges.
Meanwhile, for the dressing, whisk all ingredients together. Serve drizzled over the wedges and sprinkled with the pomegranate arils and chopped mint.
If you have leftover rice, then add it to the lentil/quinoa mix. Ensure the cooked rice is cooled and reheated safely.