Quinoa is a great ingredient to use instead of couscous and pasta and is lovely in Mediterranean style dishes.

Method (serves 4)

• Preheat the oven to 200°C/Gas mark 6.
• Cut the aubergines lengthways into 1.5cm thick strips and lay on a baking tray. Sprinkle with salt and leave for 15 minutes. Rinse the aubergine slices well under cold water and pat dry. 
• Lightly oil a couple of large baking trays and the lay the aubergine slices in rows. Dribble with a little olive oil and place in the oven to cook until tender for about 15 minutes. 
• Meanwhile place the quinoa in a pan with twice the volume of water and bring to the boil. Reduce the heat and simmer the quinoa for 8 minutes or until just tender.  Drain the quinoa and place in a bowl with the remaining ingredients. Season well.
• When the aubergine slices are tender and beginning to turn golden brown remove from the oven and spread a tablespoon of quinoa mixture on the top of each aubergine slice. Return the aubergine slices to the oven and cook for a further 10 minutes.  
• Serve the aubergine hot from the oven.