1 tbsp garlic infused oil
4 tbsp olive oil
2 eggplant, thinly sliced lengthways
410g ready to use quinoa
140g tomatoes, halved
1 tsp chopped chives
100g feta cheese, crumbled
1 large bunch mint, leaves chopped
juice 1½ lemon
Cook the quinoa according to pack instructions, then drain well.
In a small bowl, mix together the garlic infused and olive oil, then use half to brush over both sides of the aubergine strips with some seasoning.
Sear the strips on a hot griddle or in a frying pan for 3 mins each side until charred and softened.
Tip the quinoa into a large bowl with the tomatoes, chives, feta and mint, then pour over the remaining garlic infused oil and the lemon juice.
Mix and season well, then pile onto plates with the charred aubergines.
Recipe adapted from: Good Food