GRILLED EGGPLANT WITH HERBED QUINOA & CUMIN TAHINI DRESSING

October 30, 2017 by Renee Tavoularis

Ingredients

For the EGGPLANT:

2 small eggplant, cut lengthwise into ¼” thick slices (8 slices total)
Sea salt
1 tablespoon avocado oil
1 tablespoon cilantro, chopped
1 tablespoon parsley, chopped

For the QUINOA:

2 cups water
1 cup quinoa
½ cup cilantro, chopped
½ cup parsley, chopped
2 tablespoons olive oil (or avocado oil)
2 tablespoons lemon juice
1 tablespoon lemon zest
½ teaspoon sea salt 

For the DRESSING:

½ cup tahini
2 teaspoons ground cumin
½ teaspoon paprika
½ tablespoon apple cider vinegar
¼ teaspoon salt
5-6 tablespoons warm water 

Instructions

• Place eggplant slices on a paper towel or clean tea towel and sprinkle liberally with sea salt. Let sit for 30 minutes to drain out some of the moisture.
• After 30 minutes, rinse the eggplant slices and pat dry.
• Preheat grill to medium-high. Alternatively, you can use a broiler set to high.
• Brush the avocado oil on the eggplant slices and place directly on the grill grates or place on a broiler pan under the broiler if not using a grill.
• Grill for 5 minutes each side and then remove.
• To cook the quinoa, add water and quinoa to a medium saucepan over medium heat with the lid on. Once water has come to a low boil, reduce heat to low and remove the lid. Let cook approximately 5-10 minutes or until all of the water has been absorbed and quinoa is fluffy.
• Add chopped cilantro, parsley, olive oil, lemon zest, lemon juice and salt to the quinoa and fluff with a fork.
• In a small bowl, whisk together the tahini, cumin, paprika, apple cider vinegar and salt. Then add the warm water, one tablespoon at a time, whisking after each tablespoon. The warm water will help thin the dressing out. It should be creamy but able to be poured.
• Divide quinoa between four plates and top each with 2 slices of eggplant and some of the dressing. Garnish with remaining cilantro and parsley.