Grilled eggplant with umami sauce and grilled garlic quinoa: a fantastic warm salad with complex and contrasting flavors and textures.
Preparation:
Cook:
Level: Easy
Ingredients
- FOR THE EGGPLANT:
- 3 Japanese eggplants
- Salt as needed
- Olive oil, as needed
- FOR THE QUINOA:
- 2 tablespoons Olive oil
- 1 cup cooked quinoa
- 2 cloves Garlic, crushed or to desired taste
- FOR THE UMAMI SAUCE:
- ½ cups nutritional yeast
- 1-½ tbsp Soya sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons Water
- 4 cloves Garlic, pressed
- ½ teaspoon smoked paprika
- 2 tablespoons Olive oil
- 2 tablespoons White Truffle Oil
- Fresh parsley and toasted sesame seeds, for garnish
Preparation
Cut eggplant into 1/2-inch (1.5 cm) thick slices. Sprinkle with salt, and leave in a colander to release its bitter juices, about 30 minutes. Rinse and dry the eggplants. Brush generously with olive oil and sprinkle with salt to taste.
Heat a grill to high heat. Grill the eggplant pieces for 2 to 3 minutes on each side, or until charred and tender.
In a skillet, heat the olive oil and add the cooked quinoa. Reduce the heat to medium-low and cook, without stirring too much, until the quinoa is toasted and nicely browned. Add 1-2 crushed garlic cloves and cook for another 1-2 minutes. If necessary, add more oil.
To make the umami sauce, combine nutritional yeast, soy sauce, vinegar, water, garlic and smoked paprika. Slowly drizzle the olive and truffle oils, while whisking, until fully incorporated and emulsified. Reserve 1/2 of dressing for another use.
Spread some of the grilled quinoa at the bottom of your plate. Arrange half of the eggplant pieces on top and sprinkle with 1/4 of the dressing. Garnish with the remaining quinoa and eggplant, drizzle with more dressing and sprinkle with fresh parsley and toasted sesame seeds.
