preheat oven to 180°F celcius

Half eggplant and place in a baking dish in oven. cook until tender (around 30 minutes)

Place quinoa and water in a pan and bring to a boil. Then simmer until cooked.

Take eggplant out of oven and dice into 2cm cubes.

Mix the eggplant, quinoa, rocket and goats cheese together.

Drizzle with oil, and sprinkle with pomegranate.

Leftovers can simply be wrapped in a nori roll for a simple and nutrituous lunch the next day.