Quinoa Pizza With Grilled Harissa Eggplant And Labne | Donna Hay

Ingredients

• 2 teaspoons harissa paste
• 1 tablespoon extra virgin olive oil
• 2 cloves garlic, crushed
• 8 Japanese (finger) eggplants (aubergines), halved lengthways
• ½ cup (130g) labne (yoghurt cheese)
• ⅓ cup (95g) tomato puree (tomato passata)
• 1 long red chilli, thinly sliced
• ¼ cup coriander (cilantro) leaves
• 2 tablespoons lemon juice
• ¾ cup (145g) white quinoa
• 1 cup (250ml) water
• ⅓ cup (130g) quinoa flour
• 2 eggs
• ⅓ cup (80ml) buttermilk
• sea salt and cracked black pepper