Wash and cut the eggplant into large chunks, coat evenly in olive oil and salt.
Roast the eggplant at 180°C for 25-30 minutes. Turning them around at the half way point.
To make the quinoa:
Rinse the quinoa and bring 200ml water to the boil and a pot.
Salt the water and add the quinoa. Cook the quinoa for 10 minutes. Then cover the pot for another 5 minutes.
For the salsa:
Chop the radish into small cubes and add to a small bowl.
Wash and chop the parsley and mint and add them to the bowl. Then finely mince the shallot.
Add the pomegranate seeds and mix everything together.
For the tahini yoghurt:
Into a bowl add the coconut yoghurt and tahini and stir until combined.
To put everything togheter:
Onto a plat or bowl, add a few tablespoons of quinoa. Then add the eggplant cubes.
Top the eggplant with the yoghurt and salsa and in the end sprinkle some dukkah across everything. Enjoy!
Notes
*dukkah is a Middle Eastern spice mix that can be found in the supermarkets. It contains spices such as cumin, coriander, sumac, almonds and hazelnuts.