This super healthy take on a Lebanese dish is one of my favorite. Loaded with herbs and veggies it’s a wonderful and sophisticated summer meal to have under the shadow of a tree. Mint, flat parsley, spring onions, cherry tomatoes and cucumber sprinkled generously with lemon juice make it so fresh and it’s loaded with vitamins. Adding quinoa instead of the traditional bulgur you can find in Lebanese tabouleh, not only makes it intolerant friendly but also brings a very good dose of protein making it a complete and balanced meal. I rolled the eggplant slices in rice flour and fried it a few minutes in a deep frying pan. That was incredible! The result was crispy golden slices, very soft and juicy on the inside. A wonderful side to the fresh tabouleh.