[Australian] How to cook Chargrilled eggplant with lemon and quinoa salad

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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

Directions