Fairy Tale Eggplant and Mediterranean Quinoa Salad with Spiced Yogurt
 
Prep time
Cook time
Total time
 
Fairy Tale eggplants, in season toward mid-end of summer, are easier and quicker to cook than larger eggplants and are also less bitter. The skin becomes tender when cooking, so there's no need to peel them. Arranged on top of a bed of quinoa salad and drizzled with spiced yogurt dressing, this dish makes a light and easy summer meal.
Author:
Serves: 4
Ingredients
  • Spiced Yogurt
  • ½ cup plain yogurt (I use low-fat or whole milk yogurt)
  • 1 clove garlic, mashed
  • ½ teaspoon lemon juice
  • ⅛ teaspoon salt, or more to taste
  • pinch of cayenne to taste
  • pinch of cumin to taste
  • Quinoa Salad
  • ½ cup uncooked quinoa, rinsed well
  • 2 cucumbers, halved length-wise and chopped
  • 1 cup cherry or mini heirloom tomatoes, halved
  • 2 green onions, sliced, including some of the green
  • ¼ cup chopped parsley
  • 1 can (1½ cups) chickpeas, drained and rinsed
  • 2 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • ¼ teaspoon salt
  • crumbled feta, to taste
  • Fairy Tale Eggplant
  • ¾ pound fairy tale eggplant, halved
  • 1½ tablespoons olive oil
  • salt to taste
Instructions
  1. Combine all the ingredients for the spiced yogurt and mix well. Add seasonings as desired (I usually add up to ⅛ teaspoon each of cumin and cayenne pepper). Set aside in the fridge.
  2. Cook the quinoa according to package instructions and let cool.
  3. Meanwhile, prepare the vegetables for the quinoa salad. Combine the cooled quinoa, cucumbers, tomatoes, green onions, parsley, and chickpeas.
  4. Make the dressing by whisking together the lemon juice, olive oil, and salt. Add the dressing to the salad and toss well.
  5. Add the olive oil to a medium-large skillet over medium-high heat. Add the fairy tale eggplants, cut side down. Cook 3-5 minutes, or until the eggplants begins to brown. Flip the eggplants and continue to cook for another 3-5 minutes, or until the eggplant are tender.
  6. On each plate, arrange the quinoa salad, desired amount of eggplant, and sprinkle with crumbled feta and drizzle with spiced yogurt. Serve immediately.
Notes
If you anticipate having leftovers, leave the lemon and olive oil dressing for the quinoa on the side and toss it right before serving (otherwise the cucumbers will wilt).
Recipe by thyme & toast at https://thymeandtoast.com/fairy-tale-eggplant-and-mediterranean-quinoa-salad/