Moroccan Eggplant & Quinoa Salad

Ingredients

• 1kg eggplant
• 1.5 cups quinoa cooked (boiled and drained)
• 1 cup cooked lentils
• 2-3 garlic cloves, crushed
• 1.5 teaspoons paprika
• 1.5 teaspoons cumin
• 1/4 teaspoon (or more) chilli flakes
• 2 cups chopped tomatoes
• 1/2 cup of water
• 1 teaspoon salt
• Black pepper, to taste
• 1 bay leaf
• 1 teaspoon lemon juice
• 1/2 cup (a large handful) coriander, chopped
• Olive oil for roasting the eggplant and for finishing the salad