Eggplant and Quinoa Salad

  • 1 small eggplant
  • sea salt
  • extra virgin olive oil
  • za’atar seasoning
  • 1/2 cup quinoa, rinsed
  • 1/2 small red onion, sliced thin
  • generous handful each of fresh basil, dill and cilantro
  • 2 Tbsp. capers, roughly chopped
  • 1 Tbsp. extra virgin olive oil
  • 2 Tbsp. red wine vinegar
  • 2 tsp. honey or agave nectar
  • 1/3 cup toasted pine nuts

Cut the eggplant into thin rounds. Sprinkle with salt and set aside for 30 minutes to release water.

Add the quinoa to a pot with a pinch of salt and 1/4 cup water or stock. Bring it to a gentle boil, cover and cook for 15 minutes. Turn off the heat, fluff with a fork, cover again and leave it to steam another 5 minutes.

Heat a saucepan with a little olive oil to high heat. Press the eggplants between a dishcloth or paper towels to absorb the excess moisture. Cook until well browned on both sides, flipping occasionally.  Remove to a plate and sprinkle with za’atar to taste.

To finish the quinoa, toss in the onions, all of the herbs, oil, vinegar, honey or agave and a generous pinch of salt and pepper. Toss to mix. Taste and adjust as you like. Cut the eggplant into quarters and toss eggplant and pinenuts into the quinoa

From Sprouted Kitchen

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