Eggplant with Quinoa and Tahini

• 1 large eggplant
• 1 tbs rice bran oil

Filling

• 100g quinoa, cooked
• 50g capsicum, diced
• 2 tbs flat-leaf parsley, chopped
• 1 tbs Yallateef
• 1 tbs pomegranate molasses
• 1 tbs Garlic Dip
• 1 pinch chermoula
• 1 pinch cumin

Sauce

• 1 red onion, sliced
• 2 tbs tahini
• 1 tsp Yallateef
• 2 tbs lemon juice
• 2 cups water
• 1 pinch sea salt
• 1 tbs coconut oil

Garnish

• 1 tbs barberries
• 1 tbs pumpkin seed kernels

1. 1Cut the eggplant lengthways into 2cm slices, rub with salt and set aside 10 minutes. Fry in rice bran oil for 2 minutes each side. Set aside.
2. 2Cook the onion in coconut oil, stirring, until caramelised.
3. 3Mix the water, lemon juice, salt and tahini until smooth.
4. 4Add the tahini sauce to the onion, stir and remove from heat.
5. 5Combine the quinoa, capsicum, parsley, Yallateef, pomegranate molasses, Garlic Dip, chermoula and cumin.
6. 6Spread the quinoa mixture on the eggplant and place on the tahini sauce in the pan. Return to the heat for 2 minutes, then turn off.
7. 7Sprinkle with barberries and pumpkin seeds and serve.