[Australian] How to cook Chargrilled eggplant with lemon and quinoa salad
Ingredients
- 1 lemon, juiced, halves reserved
- 2 eggplants, cut into 1 cm-thick slices
- 1 red capsicum
- 1 green capsicum
- 60 ml (¼ cup) extra virgin olive oil, plus extra, to drizzle
- 1 red onion, thinly sliced
- 1 cup (200 g) white quinoa, rinsed
- 2 tsp pomegranate molasses (optional)
- 2 spring onions, thinly sliced
- ½ bunch coriander leaves
