Charred eggplant with umami sauce and toasted garlic quinoa
Charred eggplant with umami sauce and toasted garlic quinoa - a fantastic, warm salad bursting with complex contrasting flavors and textures.
Ingredients
For the umami sauce:
- 1/2 cup nutritional yeast (see notes)
- 1 1/2 Tbs soy sauce
- 2 Tbs apple cider vinegar
- 2 Tbs water
- 4 garlic cloves, pressed
- 2 Tbs olive oil
- 2 Tbs white truffle oil (or, replace with regular olive oil)
- 1/2 tsp smoked paprika
For the toasted garlicky quinoa:
- 1 cup cooked quinoa (see notes)
- 2 Tbs olive oil
- 2 garlic cloves, pressed
For the salad:
- 3 Japanese eggplants
- 1/2 cup umami sauce
- 4 Tbs olive oil
- a handful of fresh parsley, chopped
- 2-3 Tbs toasted sesame seeds
Instructions
Cook the eggplant:
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Cut the eggplant in 1/2-inch (1.5 cm) thick slices. Sprinkle with salt, and leave in a colander to release its bitter juices, for 30 minutes. Rinse and dry the eggplant, brush liberally with the olive oil, and salt.
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Heat a bbq grill on high. Grill the eggplant pieces for 2-3 minutes per side, or until nicely charred, and soft.
Make the quinoa:
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Heat 2 tbs of olive oil, and add the cooked quinoa to the pan. Reduce heat to medium-low, and cook without too much stirring, until the quinoa gets toasty, and nicely colored. Add the smashed garlic in the end, and cook some more. If needed, add more oil.
Make the umami sauce:
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In a bowl, mix all ingredients, except the oil, then slowly drizzle both the olive and truffle oils, while whisking, until it's fully incorporated and emulsified. Makes about a cup, and will be enough for two salads.
Assemble the salad:
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Spread some of the toasted quinoa on the bottom of your plate. Arrange half of the eggplant pieces on top, and drizzle with 1/4 of the dressing. Top with the rest of the quinoa and eggplant, drizzle some more of the dressing, and sprinkle fresh parsley, and toasted sesame seeds on top.
Recipe Notes
* You can buy it in bulk at some health food stores, or online.
** To cook quinoa, bring 1 part dry quinoa, and 2 parts water to a boil, add a pinch of salt, and simmer for 20 minutes, covered, until the liquid is absorbed.