1/4 cup roasted chickpeas

1 tablespoon chopped fresh mint

1. Heat oven to 425 F.

2. Whisk together tahini paste, water and salt until smooth. Set aside.

3. Brush both sides of eggplant halves with olive oil and season generously with salt. Place eggplant halves cut side down on a parchment lined baking sheet. Roast for 10 minutes, then flip and continue to roast for 15 minutes.

4. Meanwhile, heat 2 teaspoons olive oil in a small pot over medium heat. Add quinoa and salt; cook and stir until quinoa starts to crackle, about 2 to 3 minutes. Add water, bring to a rolling boil, then reduce heat to low, cover and cook for 15 minutes. Remove from heat and set aside.

5. To plate, cover serving plate with cooked quinoa, top with roasted eggplant halves, garnish with dried cranberries, roasted chickpeas and fresh mint; drizzle with tahini sauce.

Tasty tips

--If pomegranates are in season, substitute dried cranberries with pomegranate seeds. The sweet pop of flavor and color will only make this dish better.

--Roasted chickpeas can be found in the snack aisle in your grocery store, but they can also be made. Toss drained canned chickpeas with olive oil and salt, and roast at 400 F until crispy.

--The eggplants can be grilled on the barbecue as well for the same about of time.

(Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show "Best Recipes Ever." Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at www.karyosmond.com.)