Roasted Eggplant Zucchini Noodles with Blood Orange & Black Currant Dr – Seven Barrels

Ingredients

• 1 medium Italian eggplants
• ¼ cup plus 1 tablespoon Seven Barrels Blood Orange Olive Oil , divided
• 1-2 tablespoons Seven Barrels Black Currant Balsamic Vinegar
• Sea salt, to taste, plus more for serving
• Freshly ground black pepper, to taste
• 1-2 tablespoons fresh parsley, chopped
• ½ cup water
• ¼ cup dry quinoa
• 1 zucchini, spiral sliced or made into ribbons with a wide peeler
• 1 tablespoon lemon juice
• 1 teaspoon grainy Dijon mustard
• 1 teaspoon honey
• Ground black pepper, to taste
• ½ cup pomegranate arils or cherry tomatoes, halved
• ½ cup feta cheese, for garnish
• Handful fresh mint, roughly chopped, for garnish