Quinoa Tabbouleh with Smoky Eggplant Dip
From Across the Kitchen Table
From Across the Kitchen Table
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Ingredients

  • 400 g eggplant
  • 1 tbsp
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • sea salt and cracked black pepper
  • 2 large
  • 100 g quinoa
  • 180 ml water
  • 2 tomatoes
  • 1 small
  • 1 spring onion
  • 2 cups parsley leaves
  • 1/4 cup mint leaves
  • 1 tbsp lemon juice
  • 1 tbsp olive oil

Instructions

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