I got halfway through demolishing this dish before I realized I should document it and share the recipe. It is sooooo flavorful and delicious. As usual no measuring was actually done here so these are approximations.
Ingredients:
-2 large Japanese eggplant (or regular eggplant, that's just what was ripe in the garden)
-2 bell peppers (I used purple, Orange or red might be even better)
-1 large onion
-1 can chickpeas
-1 cup cooked rainbow quinoa
-1/2 cup parsley
-2 lemons
-fine EOV or Avocado oil
-1 Tbsp Dijon mustard
-1 sprig Thyme
-1 clover garlic
-1-2 Tbsp balsamic vinegar
-Cumin
-Salt
-Pepper
Cook the Quinoa according to your favorite method. While that's cooking roughly chop the eggplant, peppers, onion and set aside. Prepare the vegetable glaze by combining the garlic, thyme, mustard, vinegar, about 1/2 - 3/4 cup oil and a dash of cumin. Coat the vegetables evenly, apply salt and pepper evenly and liberally and then roast at 400 degrees for about 20 minutes, stirring occasionally.
Meanwhile drain and dry the chickpeas and combine with lemon juice, 1/4 cup oil, parsley (chiffonaded) and plenty of salt. Add in quinoa till the consistency and taste meets your liking. Once the vegetables are done roasting, taste, salt if needed and serve over top of the chickpea salad. Eat and Enjoy!
p.s. I discovered at lunch the next day that the chickpea salad also makes a great base for sauteed chard with a dash of mustard!
Ingredients:
-2 large Japanese eggplant (or regular eggplant, that's just what was ripe in the garden)
-2 bell peppers (I used purple, Orange or red might be even better)
-1 large onion
-1 can chickpeas
-1 cup cooked rainbow quinoa
-1/2 cup parsley
-2 lemons
-fine EOV or Avocado oil
-1 Tbsp Dijon mustard
-1 sprig Thyme
-1 clover garlic
-1-2 Tbsp balsamic vinegar
-Cumin
-Salt
-Pepper
Cook the Quinoa according to your favorite method. While that's cooking roughly chop the eggplant, peppers, onion and set aside. Prepare the vegetable glaze by combining the garlic, thyme, mustard, vinegar, about 1/2 - 3/4 cup oil and a dash of cumin. Coat the vegetables evenly, apply salt and pepper evenly and liberally and then roast at 400 degrees for about 20 minutes, stirring occasionally.
Meanwhile drain and dry the chickpeas and combine with lemon juice, 1/4 cup oil, parsley (chiffonaded) and plenty of salt. Add in quinoa till the consistency and taste meets your liking. Once the vegetables are done roasting, taste, salt if needed and serve over top of the chickpea salad. Eat and Enjoy!
p.s. I discovered at lunch the next day that the chickpea salad also makes a great base for sauteed chard with a dash of mustard!
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