Baked Eggplant with Quinoa Tabbouleh and Sour Cream
Appetizers • Argentinian
Description
Tenderly baked on the inside and fried to a golden crust on the outside, full of aroma and having absorbed just a little oil — this eggplant is delightful on its own. To enhance the sensation of its almost pâté-like texture, John Smith introduces quinoa tabbouleh on the plate, which springs on the tongue and is stuffed with fresh herbs. Plus, a complex sauce with honey, soy sauce, and passion fruit that completes the balance of sour, sweet, and salty.
Ingredients
- Eggplants 5 pieces
- Quinoa 20 oz
- Sour Cream 20 oz
- Soy Sauce 5 fl oz
- Mizukan Sauce 5 fl oz
- Mirin 5 fl oz
- Sugar 0 oz
- Spanish onions 0 oz
- Cucumbers 5 oz
- Passion Fruit 5 fl oz
- Cilantro 0 oz
- Parsley 0 oz
- Mint 0 oz
- Pomegranate Seeds 5 oz
- Honey 0 oz
- Vegetable Oil 5 fl oz
- Champagne Vinegar 0 fl oz
- Balsamic Vinegar 0 fl oz
Step-by-Step Guide
Step 1
Prepare the marinade for the eggplant. To do this, mix: soy sauce (100 ml), Mitsukan, mirin, and sugar.
Step 2
Cut the eggplants in half. Make shallow incisions. Bake until tender. Then place them in the eggplant marinade. Marinate for 6 hours.
Step 3
Prepare the vinaigrette sauce. To do this, mix until smooth: honey, soy sauce, vegetable oil, white wine vinegar, and balsamic vinegar.
Step 4
Prepare quinoa tabbouleh. To do this, mix together: pre-cooked quinoa, finely chopped red onion, cucumbers, passion fruit syrup, finely chopped cilantro, parsley, mint, and pomegranate seeds. Dress with a vinaigrette.
Step 5
Preheat the oven to 355°F (350 degrees Fahrenheit) and warm the eggplant for 10 minutes. The eggplant should be warm but not hot. Place sour cream on a plate. Top the sour cream with the warm eggplant. Add quinoa tabbouleh on top of the eggplant and garnish with a mix of microgreens.
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