The flavors and textures in this Stuffed Eggplant Salad with Sunflower Romesco, Quinoa, and Herbs go so well together. Half of a roasted eggplant is filled with a colorful mix of quinoa, fresh herbs, and a tasty sunflower romesco sauce. This salad is healthy and filling, and it's great for a light lunch or dinner.
Ingredients: 2 medium-sized eggplants. 1 cup quinoa. 2 cups water. 1/2 cup sunflower seeds. 1/4 cup roasted red pepper. 2 cloves garlic. 2 tablespoons tomato paste. 2 tablespoons red wine vinegar. 1/4 cup olive oil. Salt and pepper to taste. 1/4 cup fresh basil leaves. 1/4 cup fresh parsley leaves. 1/4 cup fresh mint leaves. 1 lemon, zested and juiced.
Instructions: Preheat the oven to 375F 190C. Cut the eggplants in half lengthwise and scoop out the flesh, leaving about a 1/2-inch border. Chop the scooped-out flesh into small pieces and set aside. Place the eggplant halves on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast in the preheated oven for 20-25 minutes or until tender. While the eggplants are roasting, rinse the quinoa under cold water. In a saucepan, combine the quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the water is absorbed. Fluff the quinoa with a fork and let it cool. In a food processor, combine the sunflower seeds, roasted red pepper, garlic, tomato paste, red wine vinegar, and a pinch of salt. Pulse until you have a coarse paste. With the food processor running, drizzle in the olive oil until the mixture is smooth. Season with salt and pepper to taste. In a large bowl, combine the chopped eggplant flesh, cooked quinoa, fresh basil, parsley, and mint leaves. Drizzle with the sunflower romesco sauce and toss to coat. To serve, divide the stuffed eggplant salad among the roasted eggplant halves. Sprinkle with lemon zest and drizzle with lemon juice. Garnish with extra fresh herbs if desired. Serve the stuffed eggplant salad warm or at room temperature.
