Grilled Eggplant Salad
Grilled eggplant stuffed with a tasty quinoa salad.
Servings: 4
Ingredients
- 2 medium sized eggplants
- 3/4 cup quinoa
- 1 1/2 cup water
- 4 Tbs olive oil, divided
- 1/4 cup lemon juice
- 1/2 tsp Dijon mustard
- 1 clove garlic
- 1/2 cup parsley, chopped
- 1/4 cup red onion, diced
- 1/2 tsp sea salt
Instructions
- Combine the quinoa and water in a small pot and bring to a boil. Turn heat to low and cook ten minutes, covered. Remove from healt and let sit for 5 minutes.
- Cut the eggplants in half through the stem, brush 2 tablespoons of oil onto the cut sides and sprinkle with 1/4 teaspoon of salt and pepper.
- Grill for 10 minutes, cut side down until a little charred and tender, flip and grill for another 5 minutes. Let cool for 5 minutes.
- Scoop out some of the eggplant from each half, leaving about a half inch wall. Chop the flesh and add it to a bowl along with the quinoa, onion, walnuts and parsley.
- Stir together the lemon juice, 2 tablespoon of olive oil, Dijon and 2 tablespoons of water, pressed or minced garlic, salt and pepper. Pour over quinoa and toss well.
- Fill the eggplants with the quinoa mixture and serve.
Notes
This dish is lovely served with fresh tomatoes and onion drizzled with oil and balsamic vinegar.