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Eggplant

Herbed Quinoa with Grilled Eggplant


  • Author: a Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x

Description

This grilled eggplant is topped with feta, colorful ripe cherry tomatoes, and a zesty dill herbed quinoa. Here’s how to grill eggplant.


Ingredients

Scale
  • 1.2 pounds eggplant (1 large or 2 small)
  • 1 cup dry quinoa
  • 5 tablespoons olive oil, divided
  • 1 pint cherry tomatoes
  • 2 tablespoons chopped fresh dill (one handful)
  • 2 tablespoons chopped fresh basil (one handful)
  • 2 tablespoons chopped cilantro (one handful)
  • ½ cup feta cheese crumbles
  • 2 tablespoons white wine vinegar
  • 1/2 teaspoon kosher salt

Instructions

  1. Preheat a grill to medium-high.
  2. Make the quinoa, according to the instructions for Perfect Quinoa or our Instant Pot quinoa method.
  3. Cut the eggplant into ¾-inch slices, and generously season them with salt. Place the slices in a colander, overlapping as necessary. Let stand 15 to 30 minutes, then pat dry with paper towel (this step helps to remove bitterness from the eggplant prior to grilling).
  4. Liberally brush cut sides of eggplant with olive oil (about 4 tablespoons total). Place on a grill and cook, turning once, until tender, about 4 minutes a side.
  5. Cut the cherry tomatoes in half. Chop the dill, basil, and cilantro. When the quinoa is done, mix it together with the tomatoes, herbs, feta cheese crumbles, white wine vinegar, 1 tablespoon olive oil, and the kosher salt.
  6. To serve, place two to three eggplant slices on a plate and spoon herbed quinoa and tomato mixture on top.

Notes

  • Category: Main Dish
  • Method: Grilled
  • Cuisine: Mediterranean Inspired

Keywords: Grilled eggplant, Herbed quinoa,