Zesty Grilled Eggplant & Herb Quinoa with Tomato Coulis

If you're searching for a vibrant and flavorful dish that captures the essence of classical French cuisine, look no further than this Zesty Grilled Eggplant with Herb-infused Quinoa and Tomato Coulis. It perfectly balances the smoky flavors of grilled eggplant with the freshness of herbal quinoa and the richness of a homemade tomato sauce. This dish is not only visually stunning but also nutrient-packed, making it an excellent choice for a dinner party or a simple family meal.

The preparation and cooking time for this dish total just 50 minutes, making it a feasible option even for weeknight meals. With the option to substitute ingredients based on what you have on hand—like zucchini instead of eggplant or bulgur wheat in place of quinoa—this recipe remains flexible and accommodating. Bring a taste of France to your table with this delightful dish that will have everyone asking for seconds!

Ingredients

Grilled Eggplant:

• 2 large eggplants (sub: zucchini)
• 4 tablespoons olive oil (sub: avocado oil)
• 1 teaspoon salt (sub: kosher salt)
• 1 teaspoon black pepper (sub: white pepper)

Herb-Infused Quinoa:

• 1 cup quinoa (sub: bulgur wheat)
• 2 cups water or vegetable broth (sub: chicken broth)
• 1/4 cup fresh parsley, chopped (sub: cilantro)
• 1/4 cup fresh basil, chopped (sub: fresh mint)
• 2 tablespoons lemon juice (sub: lime juice)

Tomato Coulis:

• 4 ripe tomatoes, diced (sub: canned diced tomatoes)
• 2 tablespoons olive oil (sub: sunflower oil)
• 3 cloves garlic, minced (sub: 1 teaspoon garlic powder)
• 1 teaspoon salt (sub: 1/2 teaspoon soy sauce)
• 1/2 teaspoon sugar or honey (sub: maple syrup)

Plating Garnish:

• Microgreens or arugula (sub: fresh spinach)
• Lemon zest for garnish (sub: lime zest)
• Extra olive oil for drizzling (sub: balsamic reduction)

How to Make Zesty Grilled Eggplant with Herb-infused Quinoa and Tomato Coulis

Grilled Eggplant:

1. Preheat the grill to medium-high heat.
2. Slice the eggplants into 1/2 inch rounds, sprinkle with salt, and let them sit for 10 minutes to draw out moisture.
3. Brush both sides of the eggplant slices with olive oil and season with black pepper.
4. Grill the eggplant for 5-7 minutes on each side until charred and tender. Remove from the grill and keep warm.

Herb-Infused Quinoa:

1. Rinse quinoa under cold water to remove bitterness.
2. In a medium pot, combine quinoa and water or broth and bring to a boil.
3. Reduce heat, cover, and simmer for about 15 minutes, or until water is absorbed and quinoa is fluffy.
4. Fluff quinoa with a fork, then stir in the chopped herbs and lemon juice. Set aside.

Tomato Coulis:

1. In a saucepan, heat olive oil over medium heat.
2. Add minced garlic and sauté until fragrant, about 1 minute.
3. Add diced tomatoes, salt, and sugar; bring to a simmer.
4. Reduce heat and let the sauce cook for 15-20 minutes, stirring occasionally until thickened. Blend it if a smoother texture is desired.

Tips for Best Results

1. For a refined presentation, slice the eggplant into even rounds and arrange them in a circular pattern on the plate, drizzling the coulis artfully around each piece.
2. When grilling eggplant, ensure it is well-sealed in the grill to achieve those characteristic char marks – preheat the grill to medium-high and oil the grates.
3. Soak quinoa for at least 30 minutes before cooking to enhance flavor and aid digestion.
4. To intensify the flavor of the tomato coulis, simmer the sauce for at least 20 minutes to allow the natural sugars in the tomatoes to caramelize slightly.
5. Use fresh herbs instead of dried for the quinoa; they’ll add a burst of flavor and freshness that beautifully complements the grilled eggplant.

Plating & Presentation

To plate this dish elegantly, start by placing a quenelle of herb-infused quinoa at the center of a white porcelain plate. Then, arrange the grilled eggplant slices around the quinoa, overlapping slightly for an appealing look. Spoon the tomato coulis artfully around the eggplant and quinoa, allowing small drizzles to enhance aesthetics. Finish by garnishing with microgreens and a sprinkle of lemon zest for a pop of color and flavor, along with a drizzle of olive oil on top.

FAQ

Q: Can I use a different vegetable instead of eggplant for grilling?
A: Yes! Zucchini makes a great substitute if you're looking for a variation.

Q: Can I prepare the tomato coulis in advance?
A: Absolutely! The coulis can be made ahead of time and stored in the fridge for a few days.

Q: How do I store leftovers?
A: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently before serving.

Q: Is this dish suitable for vegans?
A: Yes! All ingredients in this recipe are plant-based, making it perfect for vegan diets.

Final Thoughts

This Zesty Grilled Eggplant with Herb-infused Quinoa and Tomato Coulis is a fantastic way to explore the delightful combination of flavors while enjoying a healthy meal. Join the community of culinary enthusiasts and elevate your cooking by trying this recipe at InspoPlate! Discover more recipes like this at our website: Zesty Grilled Eggplant with Herb-infused Quinoa and Tomato Coulis.

Thank you for spending a few minutes cooking with me today.

Whether tonight's dinner is something simple or something special, I hope this recipe reminds you that great meals don't require complicated ingredients—just a little inspiration.

Every recipe on InspoPlate is created with the hope of making home cooking easier, more creative, and more enjoyable.

Happy cooking,

— Katia

I created InspoPlate to solve one simple question: "What am I going to cook today?" My mission is to help home cooks transform the ingredients they already have into beautiful, restaurant-worthy meals while building confidence in the kitchen.