INGREDIENTS

• 2 large eggplant

• 1 tsp ground cumin

• 1 tsp cinnamon

• 1 tsp ground sumac

• 1 tbsp sesame seeds

• 1 tbsp thyme

• 3 tbsp extra virgin olive oil
  Salt and pepper

• 200ml, natural yoghurt to serve

Pomegranate and Quinoa Tabouleh

• 1 pomegranate

• 1 lemon, juiced

• 3 tbsp extra virgin olive oil 

• 1 1/2 cups quinoa, cooked

• 1 large bunch parsley, roughly chopped

• 1 Lebanese cucumber, diced

• 2 cloves garlic, finely chopped

• Salt and pepper

METHOD

Preheat oven to 180oC. 

Cut eggplant in half. Score flesh side in a criss cross pattern. Place in a deep baking dish. In a small bowl, mix together cumin, cinnamon, sumac, sesame seeds and thyme. Drizzle eggplant with olive oil and season well with salt and pepper. Sprinkle spice mixture over eggplant and rub into cuts. Place in the oven to roast for 50-55 minutes until eggplant in soft and tender.

To make the salad dressing cut pomegranate in half. Place a strainer over a bowl. Squeeze one half of the pomegranate reserving the juice. Remove seeds from the other half and set aside. Add lemon juice and olive oil to pomegranate juice. Season to taste.

In a bowl mix together cooked quinoa, parsley, cucumber, garlic and pomegranate seeds. Pour over dressing and toss to combine. 

To serve, spread a generous spoonful of yoghurt over a serving plate. Place a piece of eggplant on top of yoghurt. Top with tabouleh. Serve warm.