Charred Eggplant with Quinoa Tabbouleh and Creamy Tahini
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Ingredients & Equipment
What we send
- 1/2 cupquinoa
- 1/2English cucumber
- 1plum tomato
- 1/4 ouncefresh parsley
- 1 clovegarlic
- 1red onion
- 1/4 teaspoonground cayenne pepper
- 1/4 teaspoonsmoked paprika
- 1/4 cuptahini
What You’ll Need
- 6" small pot with lid
- baking sheet
Preheat oven to 450°F. In a small pot, combine quinoa, 1 cup water, and ¼ teaspoon salt. Bring to a boil over high heat, then reduce heat to medium low, cover, and simmer until water is evaporated and quinoa is tender, about 15 minutes. Remove pot from heat and set aside, still covered.
While quinoa cooks, rinse all produce. Quarter cucumber lengthwise, then thinly slice crosswise. Roughly chop tomato. Roughly chop parsley leaves, discarding stems. Halve eggplants lengthwise through stems. Halve lemon. Mince garlic. Peel onion and mince enough to yield 2 tablespoons.
Rub a baking sheet with 1 tablespoon olive oil. Season cut-sides of eggplant with ¼ teaspoon salt and black pepper as desired. Sprinkle over cayenne pepper (skip or use half for less heat) and paprika. Add eggplant to baking sheet cut-side down and roast until skin is charred and flesh is very tender, 18-20 minutes, using a thin spatula to carefully loosen from baking sheet, keeping intact.
Make Tahini Dressing
While eggplant roasts, in a medium bowl, whisk tahini, juice of ½ lemon, and garlic to combine. Whisking continuously, slowly add 3 tablespoons warm water until smooth and pourable and season with ⅛ teaspoon salt and black pepper as desired. Set aside for serving.
Add cucumber, tomato, minced onion, half of parsley, juice of remaining ½ lemon, and 1 tablespoon olive oil to pot with cooked quinoa (if your pot isn't large enough, combine quinoa and remaining ingredients in a large bowl). Stir to combine. Season with ¼ teaspoon salt and black pepper as desired.
Plate Tabbouleh and Eggplant
Add tabbouleh to serving dishes and plate charred eggplant on top. Drizzle tahini dressing over everything and garnish with remaining parsley. Enjoy your Middle Eastern feast!