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Prep
Difficulty
Easy
Time
Estimate
45 mins
Salt the eggplant and set aside. Cook the quinoa and start to sauté the sweet potatoes. Make the salad dressing and prepare the other salad ingredients. Sear the eggplant and toast the sunflower seeds in a separate pan. Prepare the sauce for the eggplant. Toss the quinoa salad, dress the eggplant and serve together for dinner.
A rich and magical combination of earthy yet sweet flavors. If you do not have fresh figs, rehydrate dried figs in hot broth or red wine. Any fresh herbs work, but mint or basil are especially bright and fun for balance.
If you fear you burn food, these eggplant give you an opportunity to do just that, but it is a good thing! With a slight char and a kiss of tangy sweet sauce you will be delighted. Ideally, use the longer, smaller eggplants often called Chinese or Japanese eggplant. This recipe is brought to us by Jaime Mayfield of the Seasonal Veg Head. If you want more of a step-by-step photo guide for this recipe, be sure to click on this link.
