Heat oven to 200C/fan 180C/gas 6. Drizzle the oil over the eggplant/aubergine and bake in the oven for 25 mins until softened.
Cook the quinoa according to instructions, if you have not bought ready to use, then tip into a bowl with the coriander. Mix the dressing ingredients in a screw-
Remove the eggplant from the oven when ready, cover with the dressed quinoa, tomatoes and if using the feta and parsley, serve with extra dressing over the top.
400g quinoa (cooked weight)
Pack small vine tomatoes * not cherry
good bunch fresh coriander, roughly chopped
For the dressing
1 tsp each paprika and ground cumin
1 tsp clear golden syrup
1 lemon, juice only
4 tbsp olive oil
Crumbled feta -