Mediterranean Inspired Eggplant + Quinoa Salad 

I received an organic eggplant in my Fresh Harvest box a couple weeks ago and couldn’t bring together a good meal using it until it was probably on the ripe side of going bad. 

Luckily I picked up a fresh cucumber and some orange tomatoes from the farmers market, and thought of a great side to pair with your basic roasted eggplant. 

Easy Roasted eggplant vegan Mediterranean dinner ideas
To make the salad:

  1. Cook 1 cup quinoa according to package directions.
  2. Meanwhile, chop cucumber lengthwise into fourths and then into 1/2 inch pieces.
  3. Slice one handful red grape tomatoes and one handful orange grape tomatoes in half lengthwise.
  4. Dice half a red onion.
  5. Combine veggies in a medium bowl and add juice of 2 limes, a splash of ACV, and all the herbs of your choice. I added finely chopped fresh rosemary and mint, dried dillweed, and honestly whatever I had in my pantry that smelled good.
  6. Add salt and pepper to season then add the cooked quinoa and mix well.

You’re gonna love it!

Now, for the eggplant, heat your oven up to 450F.

  1. Slice into circles about 1/3 or 1/2 inch thick, then cut into half circles.
  2. Toss with evoo.
  3. Spread out on a baking sheet. Add sea salt and cracked pepper.
  4. Cook for about 18 – 20 min flipping halfway.
  5. At the end, turn on your broiler to 525F – keep a CLOSE eye on this step because if you cover your baking sheet with parchment because it can burn – for about 2-3 minutes. 

Plate with massaged kale and the quinoa salad. I served mine with a spicy white bean hummus because it’s a great contrast to the sweeter eggplant.

Mediterranean inspired quinoa salad

Let me me know what you think! 


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