
Roasted eggplant with quinoa, arugula, and lemon balsamic dressing.
240 gEggplant
80 gArugula
0.5 cupQuinoa
0.75 cupWater
1 tbspLemon Juice
Optional
Cook quinoa with water and salt for 15 minutes.
Roast eggplant with olive oil and black pepper at 210°C / 410°F for 22 minutes.
Opens this recipe in Supa through the internal app-open flow, otherwise sends you to iOS install.
2 tbspOlive oil
1 tbspBalsamic vinegar
To tasteSalt
To tasteBlack Pepper
Toss quinoa, eggplant, arugula, lemon juice, and balsamic vinegar.