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Roasted Eggplant and Quinoa Salad

Roasted Eggplant and Quinoa Salad with Burrata

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Inspired by a recent summer hit pairing spice-roasted eggplant with quinoa, Chef Andrea took the same techniques and channeled them into this Italian version. Quinoa is tossed with fresh basil and olive oil, then topped with whole roasted eggplant halves drizzled with balsamic glaze and caramelized in the oven. Cherry tomatoes, roasted to the point of bursting, provide a saucy element, and gooey burrata cheese takes this dish to the next level.
  • Vegetarian
Serving size
Prep & cook time
Cooking Skill
  • Calories 720
  • Protein 22g
  • Total Carb 52g
  • Total Fat 48g

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

Ingredients & Equipment

What we send

  • honey
    • 1 packet
    • honey
  • Dijon mustard
    • 1 packet
    • Dijon mustard
  • basil
    • 1/4 ounce
    • basil
  • Champagne vinegar
    • 1 1/2 tablespoon
    • Champagne vinegar
  • eggplants
    • 2
    • eggplants
  • cherry tomatoes
    • 1 pint
    • cherry tomatoes
  • garlic
    • 2 cloves
    • garlic
  • baby arugula
    • 3 ounces
    • baby arugula
  • quinoa
    • 1/2 cup
    • quinoa
  • balsamic glaze
    • 2 teaspoons
    • balsamic glaze
  • burrata
    • 4 ounces
    • burrata

What You’ll Need

  • black pepper
  • kosher salt
  • olive oil
  • 6" small pot with lid
  • aluminum foil
  • 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, until ready to serve.

  2. Prepare Ingredients

    Prepare Ingredients

    While quinoa cooks, rinse all produce. Halve eggplants lengthwise through stems. Roughly chop or tear basil leaves, discarding stems. Using the flat side of a knife, gently crush garlic cloves and place on a large piece of aluminum foil with cherry tomatoes. Drizzle with ½ tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Fold and crimp foil to create a pouch. 

  3. Roast Eggplants

    Roast Eggplants

    Rub a baking sheet with 1 tablespoon olive oil. Season cut-sides of eggplant with ¼ teaspoon salt and pepper as desired. Arrange eggplants cut-side down on baking sheet, and place pouch with tomatoes alongside. Roast together until eggplant skin is charred and flesh is very tender, 15 minutes.

  4. Make Salad Dressing

    Make Salad Dressing

    While vegetables roast, in a large bowl, whisk together Champagne vinegar, half of Dijon mustard, and half of honey. Discard remaining mustard and honey or use for another recipe. Season with ¼ teaspoon salt and pepper as desired. Whisking continuously, slowly add 3 tablespoons olive oil until fully combined. Set aside. 

  5. Glaze Eggplants

    Glaze Eggplants

    Once eggplants are done roasting, remove from oven. Flip eggplants and drizzle cut sides with balsamic glaze, spreading in an even layer. Return to oven and roast until balsamic is warm and tomatoes are beginning to burst, 3-5 minutes. Remove eggplants and tomatoes from oven.

  6. Plate Salad

    Plate Salad

    Add arugula to bowl with dressing and toss to coat. Stir basil and ½ tablespoon olive oil into pot with quinoa. Remove burrata from container. Discard excess liquid. Divide quinoa, arugula, eggplants, and half of burrata between serving plates. Remove and discard garlic from pouch. Gently press tomatoes to release their juices. Spoon tomatoes over salad.

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