Roasted Eggplant & Quinoa Salad
Cook Time 1 hour
Servings 4-6
Ingredients
Roast Eggplant
2 medium eggplants, halved lengthways
2-3 tbsp extra virgin olive oil
1 tsp ground cumin
1 tsp smoked paprika
Sea salt, to taste
Quinoa Salad
1 cup quinoa, rinsed
2 cups water or vegetable stock
½ cup pitted Medjool dates, finely chopped
½ cup pomegranate arils
½ cup roasted almonds, roughly chopped
½ cup fresh herbs (such as mint, parsley and coriander), chopped
1 cup roasted spiced chickpeas (see below)
Sea salt & pepper, to taste
Roasted Spiced Chickpeas
1 x 400g tin chickpeas, drained, rinsed and patted dry
1 tbsp extra virgin olive oil
1 tsp ground cumin
1 tsp smoked paprika
Sea salt, to taste
Sundried Tomato Macadamia Cream
¾ cup raw macadamia nuts, soaked in water for 1–2 hours or overnight (retain the soaking liquid for adjusting consistency when blending)
½ cup semi-dried tomatoes (in oil), drained
1 clove garlic
Juice of ½ lemon
Pinch of salt
To Serve
100g feta, crumbled
Fresh flat-leaf parsley, chopped
Method
Preheat the oven to 200°C.
Score the flesh of each eggplant half in a criss-cross pattern. Place on a baking tray, flesh-side up.
Mix extra virgin olive oil, cumin, paprika and salt. Brush generously over the eggplant. Roast for 35–40 minutes, or until golden and tender.
While the eggplant is roasting, toss the chickpeas with extra virgin olive oil, cumin, paprika and a good pinch of salt. Spread on a lined baking tray and roast for 25–30 minutes until golden and crispy, shaking halfway through.
Rinse quinoa well under cold water. Combine with water or stock in a saucepan, bring to a boil, then reduce to a simmer and cook for 12–15 minutes until fluffy. Set aside to cool slightly.
Drain the soaked macadamias, reserving the liquid. Blend with semi-dried tomatoes, garlic, lemon juice, a pinch of salt, and just enough of the soaking liquid to make a smooth, creamy sauce.
In a large bowl, combine the cooked quinoa with chopped dates, pomegranate arils, almonds, herbs and roasted chickpeas. Season to taste.
Spoon quinoa salad onto a platter or individual plates. Top with roasted eggplant halves. Drizzle over the macadamia cream, crumble the feta on top, and finish with a sprinkle of chopped parsley.
