Eggplant and chickpea with zhoug and tahini sauces, quinoa and salsa

Preheat oven to 200 degrees Celsius.

Bring a small pot of salted water to the boil for the quinoa.

Remove the top from the eggplant and cut into large wedges.

Open, strain and rinse the chickpeas.

Place the eggplant and chickpeas on a tray toss with salt, pepper and oil and roast for about 15-20 minutes until chickpeas are crispy and eggplant is starting to brown.

Cook the quinoa in the boiling water for about 12-15 minutes, until sprouted, and strain through a fine sieve.

Remove the core from the tomatoes and finely dice.

Finely dice the cucumber.

Finely slice spring onions.

Place tomato, cucumber and spring onions in a bowl to make the salsa.

Right before serving, add a pinch of salt and a splash of olive oil.

Remove the parsley leaves from the stalk and discard stalk.

Finely slice parsley leaves.

Serve the quinoa topped with eggplant and chickpeas. Drizzle over with tahini and zhoug sauces, scatter with salsa, and finally sprinkle over parsley.