Baked Eggplant with Quinoa Tabbouleh and Sour Cream

⏳ Time

30 minutes + 6 hours

🥕 Ingredients

🍽️ Servings

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 - 21.2 oz
Sour Cream - 17.6 oz
Soy Sauce - 3 fl oz
Mizukan Sauce - 3 fl oz
Mirin - 3 fl oz
Sugar - 0.9 oz
Spanish onions - 1.8 oz
Cucumbers - 7.1 oz
Passion Fruit - 3 fl oz
Cilantro - 0.4 oz
Parsley - 0.4 oz
Mint - 0.4 oz
Pomegranate Seeds - 3.5 oz
Honey - 1.1 oz
Vegetable Oil - 4 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 356°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.