Past Recipes
Charred Eggplant

Charred Eggplant with Quinoa Tabbouleh and Creamy Tahini

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Inspired by traditional Middle Eastern flavors and featured in our very own Plated cookbook, this dish features one of our favorite ancient grains: quinoa! Charred roasted eggplant is served atop our special version of tabbouleh—a fragrant and textural grain salad that’s both light and filling. Here, it’s made with quinoa, tomato, Persian cucumber, red onion, garlic, parsley, and fresh lemon juice. A creamy tahini dressing lends nuttiness and brings everything together.
  • < 600 Calories
  • Vegetarian
  • Vegan
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 540
  • Protein 15g
  • Total Carb 54g
  • Total Fat 32g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • English cucumber
    • 1/2
    • English cucumber
  • lemon
    • 1
    • lemon
  • ground cayenne pepper
    • 1/4 teaspoon
    • ground cayenne pepper
  • red onion
    • 1
    • red onion
  • tahini
    • 1/4 cup
    • tahini
  • eggplants
    • 2
    • eggplants
  • quinoa
    • 1/2 cup
    • quinoa
  • plum tomato
    • 1
    • plum tomato
  • fresh parsley
    • 1/4 ounce
    • fresh parsley
  • smoked paprika
    • 1/4 teaspoon
    • smoked paprika
  • garlic
    • 1 clove
    • garlic

What You’ll Need

  • olive oil
  • water
  • black pepper
  • kosher salt
  • 6" small pot with lid
  • baking sheet

Cooking Steps

  1. Cook Quinoa

    Cook Quinoa

    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.

  2. Prepare Ingredients

    Prepare Ingredients

    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. 

  3. Roast Eggplant

    Roast Eggplant

    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. 

  4. Make Tahini Dressing

    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. 

  5. Toss Tabbouleh

    Toss Tabbouleh

    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.

  6. Plate Tabbouleh and Eggplant

    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!

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