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Japanese eggplant has a melt in your mouth texture when it is cooked. It's long and narrow in shape, and the skin is much thinner than the standard eggplant you find in the grocery store; so there's no need to peel it. You'll find Japanese eggplant in most produce sections and definitely at an Asian supermarket.

I love Japanese eggplant because it's easy to cook. The following recipe is quick and impressive, and it tastes delicious warm or at room temperature. I'll usually make it for dinner and eat the leftovers cold the next day; it's that good. The contrast of the creamy roasted eggplant on top of the quinoa grains will have you asking for seconds.

Roasted Eggplant with Quinoa and Creamy Tahini Sauce

Serves 3 to 6

For the tahini sauce:

1/2 cup tahini paste

1/2 cup warm water

1/4 teaspoon salt

For the roasted eggplant:

3 to 4 Japanese eggplant, halved lengthwise

2 tablespoons olive oil

1/2 teaspoon salt

1 1/2 cups of water

For the quinoa:

2 teaspoons olive oil

3/4 cup quinoa

1/4 teaspoon salt

For the garnish:

1/4 cup dried cranberries

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.)