2 medium eggplants
1 tablespoon olive oil
Salt and pepper, to taste
1⁄2 fresh pomegranate
200 g cooked red quinoa
1 bunch mint, leaves picked
1 bunch flat-leaf parsley, leaves picked and roughly chopped
2 tablespoons Go-to Salad Dressing (see Dressings and Dips)
1 Preheat oven to 200C. Line a roasting tray with baking paper.
2 Cut eggplant with the skin on into 2-cm square pieces and place on roasting tray. Drizzle over the olive oil and season with salt and pepper. Roast for 25 minutes, tossing occasionally to ensure eggplant cooks evenly and becomes crispy. When done, remove eggplant from oven and allow to cool.
3 Remove the seeds from the pomegranate by gently pushing with your finger, and discard skin. Combine the quinoa with the herbs in a large salad bowl and dress with the Go-to Salad Dressing. Season with salt and pepper. Add the eggplant and half the pomegranate seeds and continue to mix.
4 To serve, sprinkle over the remaining pomegranate seeds.
The Carousel thanks Get Commando Fit by Commando Steve Willis for this recipe, published by Hachette Australia ($29.99)