Burning the skin of the eggplant gives a lovely smoky flavour. Don’t be afraid to really char the eggplant over an open flame or – even better – over hot coals.
Bring the stock to boiling, add the quinoa, cover and simmer over low heat for 15 minutes until cooked. The liquid will be absorbed and the quinoa should be light but still have a little pop to it when you bite into it. Stir it gently with a fork to separate the grains. While the quinoa is cooking, put the char-grill on high.
Put the whole eggplants on the grill and cook for 10 minutes, turning occasionally, burning the skin to get a good smoky flavour.
When the eggplant feels soft and starts to collapse take them off the heat and leave them to cool. Then use a knife to peel away the skin, or scoop out the flesh and roughly chop.
Mix the eggplant in a bowl with the cooked quinoa, yoghurt, onion, chilli, fresh mint, coriander leaves and scatter with pomegranate seeds. Check the seasoning and serve.