Baked Eggplant with Quinoa Tabbouleh
Appetizers • World
Description
Recipe by Chef John Smith from the restaurant The Gourmet Kitchen.
Ingredients
- Soy Sauce 0 fl oz
- Mitsukan sauce 0 fl oz
- Mirin 0 fl oz
- Sugar 0 oz
- Honey 0 oz
- Vegetable Oil 5 fl oz
- White Wine Vinegar 0 fl oz
- Balsamic Vinegar 0 fl oz
- Quinoa 5 oz
- Red Onion 0 oz
- Cucumbers 0 oz
- Passion fruit syrup 0 fl oz
- Cilantro 2 sprigs
- Parsley 2 sprigs
- Fresh Mint 2 sprigs
- Pomegranate Seeds 0 oz
- Eggplants 1 piece
- Sour Cream 5 oz
- Herbs to taste
Step-by-Step Guide
Step 1
Cut the eggplant in half lengthwise. Make shallow crosshatch cuts in the flesh. Grill until cooked, about 15–20 minutes.
Step 2
Combine soy sauce (60 ml), Mitsukan sauce, mirin, and sugar. Mix well.
Step 3
Place the eggplant in a deep dish, pour the marinade over it, and let it marinate in the refrigerator for at least 2 hours, preferably 6 hours or overnight.
Step 4
Pre-cook the quinoa or pour boiling water over it and let it steam. Add finely diced red onion, fresh cucumber, and chopped herbs.
Step 5
Combine vegetable oil with honey, soy sauce (2–3 g), both types of vinegar, and mix vigorously to create an emulsion. Dress the quinoa tabbouleh with about 60 grams of the sauce, saving the rest for later.
Step 6
Preheat the oven to 355°F (356 degrees Fahrenheit), place the eggplants cut side up on a baking sheet, and bake for 10 minutes. The eggplant should be warm but not hot.
Step 7
To serve, place a couple of spoonfuls of sour cream on two plates. Top with warm eggplant halves cut side up. Drizzle with passion fruit syrup. Add the quinoa tabbouleh on top of the eggplant and optionally garnish with microgreens.
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