Miso Roasted Eggplant with Bok Choy and Quinoa Salad

Steps

1. oven grill to high and position rack towards the top of oven. Bring a small pot of salted water to the boil. Line an oven tray with baking paper
2. Cook quinoa in pot of boiling water for about 15 minutes, until tender with a slight bite. Drain well. While quinoa cooks, slice eggplant into 1cm-thick discs and lightly brush with a little olive oil. Heat a drizzle of oil in a large fry-pan on medium-high heat.
3. Cook eggplant, in batches, for 1–2 minutes each side, until caramelised. Transfer to prepared tray, arrange in a single layer and set aside. Reserve pan.
4. Add remaining miso roasted eggplant ingredients to a small bowl and mix well to combine. Spoon over eggplant discs.
5. Place tray on top rack of oven and grill for 5–6 minutes, until starting to caramelise. Take care that baking paper does not burn.
6. While eggplant grills, prepare rest of bok choy and quinoa salad. Dice avocado and cucumber 1cm. Add to a medium bowl, along cooked and drained quinoa and all remaining salad ingredients. Season to taste with salt and pepper and toss to combine.
7. Divide bok choy and quinoa salad between plates and top with miso roasted eggplant.