Hello, lovely readers! Today, I’m taking you on a little journey to the sun-drenched shores of the Mediterranean with a dish that beautifully showcases one of my favorite vegetables: eggplant. Bursting with flavor and accompanied by a fragrant herbed quinoa salad, this dish brings a touch of warmth to any table, no matter the time of day.
I have always been enchanted by the versatility of eggplant. Whether you call it aubergine (as we Brits often do!) or eggplant, this humble vegetable can truly be transformed into a culinary masterpiece. Its ability to soak up flavours makes it a superb foundation for a variety of dishes from different cuisines. For today’s recipe, we’re going to embrace its Mediterranean roots.
I love this particular recipe because it’s not only delicious but also quite healthy and satisfying. Plus, it’s a breeze to put together, making it perfect for a light lunch, dinner, or even as a lovely vegetarian main course during a special gathering. The combination of roasted eggplant with the refreshing herb-infused quinoa truly makes for a delightful feast that’s both nourishing and vibrant.
Let’s talk about the quinoa salad element, which pairs gorgeously with our star ingredient. Quinoa, with its delicate nutty flavor, adds a wonderful texture to the dish. Mixed with juicy cherry tomatoes, crisp cucumber, and the vibrant flavors of fresh parsley and mint, it becomes something quite magical. And, of course, a hint of feta cheese brings that creamy, tangy note that I simply adore.
Adding a fresh citrusy dressing made of lemon juice and zest, with a whisper of dried oregano and thyme, ties everything together with a zesty zing. One bite and you’ll feel like you’ve been whisked away to a sunlit Greek island.
So, next time you’re pondering what to cook, give this Savory Mediterranean Delight a try. It’s a dish that not only satisfies the appetite but also feeds the soul with its wholesome, heartwarming flavours. As you dig in, I hope you’ll enjoy it with the same enthusiasm and delight that I find each time I make it.
Happy cooking, and until next time, keep exploring those mouthwatering flavors!
Ingredients
– 2 medium-sized eggplants (approximately 500g each)
– 3 tablespoons olive oil
– 1 teaspoon sea salt
– 1/2 teaspoon ground black pepper
– 1 cup quinoa (200g), rinsed and drained
– 2 cups vegetable broth (480ml)
– 1 cup cherry tomatoes (150g), halved
– 1/2 cucumber (100g), diced
– 1/4 cup red onion (40g), finely chopped
– 1/4 cup fresh parsley (15g), chopped
– 1/4 cup fresh mint (15g), chopped
– 1/4 cup crumbled feta cheese (40g)
– 2 tablespoons lemon juice
– 1 tablespoon lemon zest
– 1/2 teaspoon dried oregano
– 1/2 teaspoon dried thyme
– 1/4 teaspoon red pepper flakes (optional)
Method
1. Preheat the oven: Set your oven to 200°C (390°F) and line a baking sheet with parchment paper.
2. Prepare the eggplants: Slice the eggplants in half lengthwise. Score the flesh in a crisscross pattern, being careful not to cut through the skin. Brush the cut sides with 2 tablespoons of olive oil and season with 1/2 teaspoon sea salt and 1/4 teaspoon ground black pepper.
3. Roast the eggplants: Place the eggplant halves cut side up on the prepared baking sheet. Roast in the preheated oven for 35-40 minutes, or until the flesh is tender and the tops are golden brown.
4. Cook the quinoa: While the eggplants are roasting, bring the vegetable broth to a boil in a medium saucepan. Add the rinsed quinoa, reduce heat to low, cover, and let simmer for 15 minutes. Remove from heat and let it sit, covered, for an additional 5 minutes. Fluff with a fork.
5. Prepare the salad ingredients: In a large bowl, combine the cooked quinoa, cherry tomatoes, diced cucumber, red onion, parsley, mint, and crumbled feta cheese.
6. Make the dressing: In a small bowl, whisk together the lemon juice, lemon zest, 1 tablespoon olive oil, dried oregano, dried thyme, red pepper flakes (if using), and the remaining 1/2 teaspoon sea salt. Pour the dressing over the quinoa mixture and toss gently to combine.
7. Assemble the dish: Once the eggplants are roasted, remove them from the oven. Using a spoon, scoop out some of the flesh, making a slight indentation in each half. Fill the hollowed eggplant halves with the herbed quinoa salad.
8. Serve: Arrange the stuffed eggplant halves on a serving platter. Serve warm or at room temperature for a delicious Mediterranean-inspired meal. Enjoy!
