Light Ramadan Quinoa Eggplant Salad

1. Preheat oven to 400°F (200°C). Start by roasting the eggplant with olive oil for about 30 minutes until tender.
2. While the eggplant roasts, prepare the quinoa: Combine 1 cup quinoa with water in a pot (typically 2 cups water for 1 cup quinoa). Bring to a boil, cover, reduce the heat, and simmer for 15 minutes. Remove from the heat and let it sit, covered, for 10 more minutes. Fluff with a fork.
3. Chop up parsley, fresh mint, and olives.
4. Once the eggplant is done roasting and quinoa is cooked, combine all the prepared ingredients in a large bowl: roasted eggplant, cooked quinoa, chopped parsley, mint, sun-dried tomatoes, olives, pomegranate, and toasted pine nuts.
5. Add the juice of a lemon, a drizzle of olive oil, pomegranate molasses, and salt.
6. Mix everything thoroughly and enjoy warm or cold.