Roasted Eggplant and Quinoa Salad is a dish deeply rooted in Mediterranean flavors, offering a nourishing combination of roasted vegetables, wholesome grains, and a bright, creamy dressing. This salad is more than just a simple meal; it’s a beautiful marriage of textures and flavors, bringing smoky roasted eggplant, nutty quinoa, and fresh garnishes together in harmony.
Inspiration & Origins
This dish draws inspiration from Mediterranean cuisine, particularly the ingredients and cooking techniques that make the region’s flavors so vibrant. The Mediterranean diet is renowned for its use of fresh produce, whole grains, and heart-healthy olive oil, all of which are featured in this salad.
Eggplant, a key component, is widely used in classic Mediterranean dishes like baba ganoush (a smoky eggplant dip) and melitzanosalata (Greek eggplant spread). Roasting eggplant enhances its natural sweetness while giving it a soft, almost creamy texture that pairs beautifully with the other ingredients. Meanwhile, quinoa, though originally from South America, fits seamlessly into this dish due to its nutty flavor and fluffy texture, making it a perfect grain replacement for bulgur, a common ingredient in Mediterranean tabbouleh.
The lemon-tahini dressing adds another layer of Mediterranean influence. Tahini, made from ground sesame seeds, is a staple in Middle Eastern dishes like hummus and salad dressings, providing a rich, nutty depth of flavor. Combined with bright lemon juice and a hint of sweetness from honey or maple syrup, this dressing ties the salad together, giving it a pleasant balance of acidity and creaminess.
Nutritional Benefits
This vegetarian-friendly salad offers a variety of health benefits. Eggplant is rich in fiber, antioxidants, and vitamins, making it great for digestion and heart health. Quinoa is a complete protein, meaning it contains all nine essential amino acids, which is particularly beneficial for those following a plant-based diet. It’s also high in fiber and gluten-free, making it a nutritious choice for people with dietary restrictions.
The inclusion of fresh herbs like parsley not only enhances the brightness of the salad but also provides additional nutrients, such as vitamin K and vitamin C. The tahini dressing contributes healthy fats from sesame seeds, which help promote skin health and improve heart function. Overall, this salad is a hearty yet balanced meal, offering protein, fiber, and essential vitamins and minerals in every bite.
Serving Suggestions & Variations
This salad is incredibly versatile and can be enjoyed in several ways. It can be served warm or at room temperature, making it an excellent option for meal prep or potluck gatherings. Adding toasted almonds or pine nuts can give it a delightful crunch, while a sprinkle of feta cheese brings in a salty, tangy contrast. If you’re looking to spice it up, a pinch of cayenne or sumac can elevate the flavors further.
Pair this salad with grilled chicken, fish, or tofu for a protein boost, or enjoy it on its own as a satisfying plant-based meal. It’s perfect for a light lunch or dinner and can also be used as a side dish alongside dishes like hummus, roasted vegetables, or warm pita bread.
In summary, Roasted Eggplant and Quinoa Salad is a celebration of Mediterranean flavors, offering a wholesome and delicious experience that’s both nourishing and satisfying. Whether you’re seeking a healthy meal or looking to explore new textures and tastes, this dish is sure to be a favorite!
Roasted Eggplant and Quinoa Salad
Equipment
- Baking sheet
- Mixing bowls
- Chef’s Knife
- Cutting board
- Saucepan with lid
- Wooden spoon
Ingredients
For the roasted eggplant
- 1 large eggplant cut into 1-inch cubes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
For the quinoa
- 1 cup quinoa rinsed
- 2 cups vegetable broth or water
For the lemon-tahini dressing
- 3 tablespoons tahini
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey or maple syrup for vegan option
- 1 tablespoon water to thin dressing
- 1 clove garlic minced
For assembling the salad
- 0.5 cup cherry tomatoes halved
- 0.25 cup red onion thinly sliced
- 0.25 cup fresh parsley chopped
- 2 tablespoons feta cheese crumbled, optional
Instructions
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
- In a large mixing bowl, toss the cubed eggplant with olive oil, cumin, smoked paprika, salt, and black pepper until evenly coated.
- Spread the eggplant cubes in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway, until golden and tender.
- Meanwhile, cook the quinoa. In a saucepan, bring the vegetable broth to a boil. Stir in the quinoa, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
- Prepare the dressing by whisking together tahini, lemon juice, honey (or maple syrup), water, and minced garlic until smooth. Adjust the consistency with more water if needed.
- In a large bowl, combine the cooked quinoa, roasted eggplant, cherry tomatoes, red onion, and parsley. Drizzle with the lemon-tahini dressing and toss gently to combine.
- Garnish with crumbled feta if using. Serve warm or at room temperature.
Notes
- For a nutty twist, try adding toasted almonds or pine nuts.
- If you prefer a bolder dressing, add a pinch of cayenne for heat.