Grilled Eggplant with Herbed Quinoa

Ingredients

SERVES 3-4

• 3-4 medium eggplants (maybe 2 larger ones, 4 smaller ones)
• Sea salt
• Extra virgin olive oil
• Za'atar seasoning
• 1/2 cup quinoa, rinsed
• Half of a 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

Directions

1. Cut the eggplants into 1 1/2'' rounds. Sprinkle with salt and set aside for 30 minutes to release water.
2. Add quinoa to a pot with a pinch of salt and 3/4 cup water or stock. Bring it to a gentle boil, cover and cook for 15 minutes.
3. Turn off the heat, fluff with a fork, cover again and leave it to steam another 5 minutes.
4. Heat up your grill or pan and press the eggplants between paper towels to absorb the excess moisture. Brush both sides with olive oil and grill for about 5 minutes per side until it darkens and the texture seems soft throughout.
5. Move the eggplant to a plate, drizzle a bit more olive oil and sprinkle with za'atar to taste.
6. Finish the quinoa, toss in the onions, all the herbs, oil, vinegar, honey or agave and a generous pinch of salt and pepper. Toss to mix. Taste and adjust as you like.
7. Put the eggplants on a plate, top with the quinoa and garnish with the toasted pinenuts.

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