|15 min||20 min||4|
|1 eggplant||Eggplant (diced )|
|1 tsp||Olive oil|
|125 gm||Quinoa, cooked (or brown rice or buckwheat )|
|100 gm||Kale (ribs removed and cut into ribbons )|
|50 gm||Golden berries (dried )|
|1/2 whole lemon(s)||Lemon juice|
|1 tbsp||Red wine vinegar|
|1 tsp minced||Ginger root|
|1/4 tsp||Paprika, smoked|
|1 tsp||Black pepper|
|1 tbsp||Chives (chopped, or Snorrel leaves)|
Heat the oven to 350°F. Take half of the oil and toss with the aubergine pieces in a shallow wide bowl. Lay on a baking tray and roast until lightly golden – about 18-20 minutes.
In the same bowl massage the kale ribbons with the remaining oil until softened. It will shrink in volume a bit. Add this to a serving bowl along with the quinoa and dried berries of choice.
In a jug or small steep-sided bowl, use a small whisk or fork to mix the tahini, lemon juice, red wine vinegar, gradually adding the hot water to thin. Stir in the ginger, smoked paprika, salt and pepper. If it doesn’t seem loose enough for a pourable dressing, slake with a little more lemon juice and water.
When the aubergines are done, stir them into the salad, pour over the dressing and toss well with your hands or two large forks. Sprinkle over fresh sorrel leaves and snipped chives, if using. Serve.