Eggplant & Quinoa Stack

Cut eggplant into 2cm thick rounds. Set aside.

Rinse quinoa in cold running water. Add vegetable stock and quinoa to a small pot and bring to the boil. Cover, reduce the heat and simmer for approximately 10 to 15 minutes, or until the quinoa begins to uncurl. Drain, pop quinoa back in pot, put the lid on and set aside.

Chop cucumber into small cubes, halve cherry tomatoes, slice radishes and grate carrots. Place in a medium sized bowl and add cashews. Finely chop the chilli and add it to the bowl along with the sugar, juice of 1⁄2 lemon, walnut oil and a pinch of salt. Stir to combine. Place in refrigerator.

Heat oil in a large frypan over medium heat.

While the oil is heating, prepare the eggplant. Place juice of the remaining 1⁄2 lemon, garam masala, paprika, turmeric and another pinch of salt in a small bowl.

Coat eggplant in the lemon and spice mixture and place into the hot oil in a single layer. Cook on each side for approx. 3-4 mins or until browned. Remove from pan.

While the eggplant is cooking, add roughly chopped coriander and cooked quinoa to the salad bowl, and toss through.

To serve, place eggplant on a plate and cover with the quinoa salad and enjoy!