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 cup fresh parsley, chopped
• 1 cup fresh mint, chopped
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon black pepper

Method

1. 01
   Preheat the oven to 400°F (200°C).
2. 02
   In a large bowl, toss the eggplant cubes with olive oil, harissa paste, salt, and pepper until well coated.
3. 03
   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. 04
   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. 05
   Remove the quinoa from heat and fluff with a fork. Stir in the lemon zest, lemon juice, chopped parsley, and mint.
6. 06
   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.