Charred Eggplant

Charred Eggplantwith Quinoa Tabbouleh and Creamy Tahini

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.

  • Vegetarian
  • < 600 Calories
  • Vegan
Serving size
4servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Elana

By Chef Elana

Calories540
Protein15g
Total Carb54g
Total Fat32g
Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • quinoa
    quinoa
  • English cucumber
    English cucumber
  • plum tomato
    plum tomato
  • fresh parsley
    fresh parsley
  • eggplant
    eggplant
  • lemons
    lemons
  • garlic
    garlic
  • red onion
    red onion
  • cayenne pepper
    cayenne pepper
  • smoked paprika
    smoked paprika
  • tahini
    tahini

What You'll Need

  • olive oil
  • water
  • kosher salt
  • black pepper
  • 8" medium pot with lid
  • 2 baking sheets