INGREDIENTS
1
batch of muhammara
Pomegranate molasses to drizzle (optional)
Pita crisps (optional)
1/4 cup
uncooked quinoa
1 cup
shredded kale leaves (about 4 large leaves)
2 tsp
lemon juice
1 tsp
extra virgin olive oil
salt
1
large eggplant (about 500g/1lb)
Olive oil spray
Salt