Sesame Eggplant Quinoa Salad with Tahini Dressing
Roasted eggplant wedges on a nutty grain salad drizzled with a rich tahini dressing and finished with toasted seeds ticks all the boxes!
|Preparation Time:||15 minutes|
|Cooking time:||30 minutes|
- 1 large eggplant
- sea salt and freshly ground black pepper, to taste
- 1 cup quinoa
- extra virgin olive oil, as needed
- 1 punnet cherry tomatoes, halved
- 1 cup torn mint leaves
- 1/4 cup toasted slivered almonds
- 1 tablespoon toasted sesame seeds
- TAHINI & ORANGE DRESSING
- 2 tablespoons tahini
- 1/2 cup fresh orange juice
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon salt
Cut eggplant into 4 long wedges, and make slashes into the flesh. Season liberally with salt and allow to stand for 15 minutes. Soak quinoa in 2 cups water in a pot for 15 minutes. Wipe salt off eggplant with absorbent paper, place on an oven tray, drizzle with oil and roast at 200°C (in the upper half of the oven) for 30 minutes until golden brown. Add salt to quinoa, bring to the boil and simmer covered for 15 minutes. Then turn off an allow to stand for 10 minutes (do not remove the lid). Mix 2 tablespoons olive oil and lemon juice into quinoa. Season. Toss in tomatoes, mint and almonds. Arrange on a platter. Place roasted eggplant wedges on top. Drizzle with Tahini & Orange Dressing and sprinkle with sesame seeds.
TAHINI & ORANGE DRESSING
Shake all ingredients together, blending with a fork if needed. Use as required.
Dressing keeps for up to 2 weeks in the fridge.
Quinoa (Keen-wa) is an ancient crop dating back to the Incas. It is technically a seed, not a grain, and is a great alternative to wheat and rice.
Recipe Type: Vegetarian