Directions:Slice the eggplant into four vertical strips and sprinkle with salt. Pat dry with a paper towel. Bake at 350 degrees Fahrenheit for 20 minutes. Cook Keen One cup according to package directions. Chop tomato and sauté with garlic, olive oil and pepper. Roll eggplant with quinoa and chopped tomatoes. Enjoy!
Delicious Moroccan Style Recipe using our Harissa Red Pepper Quinoa cup, Holic's amazing dressings ( both Tahini and Honey Allepo) and Atoria's Flatbreads along with a fresh fennel and cucumber salad!