Muhammara Kale and Eggplant Bowl

 Ingredients:

1 eggplant, cut into slices and salted
grapeseed oil
quinoa
kale, thinly shredded
lemon juice
olive oil
salt
muhammara
pomegranate molasses
pine nuts

Drizzle eggplant with oil and bake until golden brown on both sides.

Cook the quinoa and set aside. Once it is at room temperature, toss with the kale, lemon juice, oil, and salt.

Assemble bowls with quinoa, eggplant slices, and muhammara. Drizzle with pomegranate molasses and sprinkle with pine nuts.