2 tbsp tomato paste
4 baby eggplant, each sliced lengthways into 3
1 red capsicum, sliced lengthways into 1cm pieces
2 tsp olive oil
1 tbsp garlic infused oil
1 tbsp chopped chives
handful basil leaves
Serves - 4
Prepare quinoa following pack instructions. When cooked tip into a large bowl and stir through the tomato paste and garlic infused oil. Season.
Heat a BBQ or griddle pan to high. Drizzle the eggplant and capsicum with the oil and cook for 5 mins on each side until lightly charred.
Stir the eggplant and capsicum into the quinoa mixture, then season and stir through the basil and chives.
Recipe adapted from: Good Food