Spiced Harissa Eggplant with Lemon-Herb Quinoa

Ingredients

• 2 medium eggplants cut into 1-inch cubes
• 3 tablespoons olive oil
• 2 tablespoons harissa paste
• 1 cup quinoa rinsed
• 2 cups vegetable broth
• 1 lemon zest and juice
• 1/4 cup fresh parsley chopped
• 1/4 cup fresh mint chopped
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. 1 Preheat the oven to 400°F (200°C).
2. 2 In a large bowl, toss the eggplant cubes with olive oil, harissa paste, salt, and pepper until well coated.
3. 3 Spread the eggplant on a baking sheet in a single layer and roast for 25-30 minutes, stirring halfway through, until golden and tender.
4. 4 Meanwhile, in a medium saucepan, bring the vegetable broth to a boil. Add the quinoa and cumin, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed.
5. 5 Remove the quinoa from heat and fluff with a fork. Stir in the lemon zest, lemon juice, chopped parsley, and mint.
6. 6 To serve, spread the lemon-herb quinoa on a serving platter and top with the roasted harissa eggplant. Garnish with additional parsley and mint if desired.