Chargrilled eggplant stack with cottage cheese

Instructions

1. Preheat hooded barbecue grill to high. Bring ¾ cup (185ml) water to the boil in a small saucepan. Add quinoa and cook, covered, over low heat for 12 minutes or until tender and water has absorbed.
2. Meanwhile, brush eggplant with oil and season. Arrange eggplant on barbecue grill, reduce heat to medium-low and cook, covered, for 8-10 minutes each side or until tender and charred.
3. Meanwhile, combine tomatoes, garlic and oregano in a medium saucepan. Season and bring to the boil. Reduce heat and simmer for 5 minutes for flavours to infuse.
4. Toss rocket with balsamic vinegar. Stack eggplant, cooked quinoa, sauce, basil and cottage cheese (to make several layers of each) between 4 plates. Scatter over rocket.