Roasted Eggplant Salad with Quinoa

Preheat oven to 180 C. Line a baking tray with baking paper and place cubed eggplant on tray, spray with oil and sprinkle with salt. Roast for 20 minutes or until eggplant is soft.

Meanwhile, bring 1.5 cups of vegetable stock to the boil in a saucepan, add quinoa and simmer uncovered until water has absorbed, between 10-15 minutes.

Remove from heat, fluff with a fork then add spinach leaves, cooked eggplant, a squeeze of lemon and salt & pepper to taste. Serve with crumbled goat's cheese.

Energy 1860.20 kJ

Calories 444.30 cal

Protein 20.42g

Fibre 12.37g

Fat 16.36g

Sat. Fat 4.82g

Carbs 47.58g

Sugar