You can easily make delicious and soul-pleasing food with Hippidippi, and Muhammara does a beautiful job of tying a meal like this together.
It pairs perfectly with grilled or sauteed eggplant, adding flavour and complexity that is greater than the sum of its parts.
Finding globe eggplants on this island is not always easy, unless you spend a lot of time in places like Binjiang Market. Happily, the long Japanese ones work just as well.
Kale also seems to have established itself in Taiwan, thank Hippidippi heaven, and combined with quinoa, olive oil, and lemon juice, it makes a simple but nutrient-dense base for a good feed.
Ingredients
- Hippidippi Muhammara
- 1 globe or Japanese eggplant
- Olive oil
- Salt
- 1 cup quinoa (makes 3 cups cooked)
- Shredded kale (thick stems removed)
- Lemon juice
Instructions
- Preheat the oven to 210C (410F). Cut the eggplant into 1cm thick slices, arrange on a baking tray, brush with olive oil, and sprinkle with salt. Bake each side for 10-15 minutes until soft and golden. (Alternatively, sauté the eggplant for 3-6 minutes each side.)
- Add rinsed quinoa to a pot of boiling salted water and cook for 12 minutes. Drain and set aside to steam off excess moisture.
- Mix quinoa with shredded kale, lemon juice, olive oil, and a pinch of salt.
- Serve with eggplant and a generous amount of Muhammara.
Notes
Both leftover quinoa and cooked eggplant keep well in the fridge for 4-5 days.
