Eggplant and Mixed Grains Bowl
Eggplant and Mixed Grains Bowl



  • 50g quinoa, cooked and drained
  • ½ eggplant, sliced lengthways
  • 1 tbsp olive oil
  • 200g tinned chickpeas, drained
  • 1 tsp ground cumin
  • ½ red capsicum, cut into rings
  • 1 tbsp chopped coriander
  • 50g Greek yoghurt
  • Salt and pepper
  • Heat a griddle pan and brush the eggplant with oil. Cook until both sides are golden and have char marks. Meanwhile, mix the chickpeas with olive oil, salt, and the cumin in a bowl. Transfer to a pan and fry gently for 5 mins.
  • Place the quinoa in the serving bowl and add the spicy chickpeas, the capsicum, eggplant slices, coriander, and a good dollop of Greek yoghurt. Drizzle with more oil, season again, and enjoy!
20 mins
1 serving

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