Roasted Eggplant Salad With Quinoa

In a Nutshell:

Yummy Roasted Eggplant Salad With Quinoa, an amazing crunchy salad alternative.


  • 1 large eggplant, washed, cut into 2cm cubes
  • 1 tsp olive oil
  • 1 cup vegetable stock
  • 1/2 cup white quinoa, rinsed
  • 1/3 cup finely grated parmesan
  • 30g baby spinach leaves
  • 1/2 lemon
  • salt & pepper, to taste
  • 80g goat cheese, crumbled
  • Prep time: 10mins
  • Cook time: 25mins
  • Serves: 2 person


    1. Preheat oven to 180 C. Line a baking tray with baking paper and place cubed eggplant on tray, brush with oil and sprinkle with salt. Roast for 20 minutes or until eggplant is soft.
    2. Meanwhile, bring 1.5 cups of vegetable stock to the boil in a saucepan, add quinoa and simmer uncovered until water has absorbed, between 10-15 minutes. 
    3. Remove from heat, fluff with a fork  and stir through parmesan. Add spinach leaves, cooked eggplant, a squeeze of lemon and salt & pepper to taste. Crumble over goat cheese to serve.

    Nutrition Info:

    Energy: 1962 kj
    Fat (Total): 23g
    Saturated Fat: 0g
    Fibre: 0g
    Protein: 24g
    Carbs (Total): 33g