Tabbouleh-Topped Eggplant Filets

My husband says I’m not a true “Southern girl” – that I’m an imposter, a poser, a charlatan pretending to inherit the traits commonly associated with native southerners.

I can’t really blame him for outing me. I do have one anti-southern quality that can only be blamed on my eyes.

You see, like most children I’m a visual eater.

Translation?

“If it don’t look right, I ain’t eatin’ it.”

Point in case? Red Velvet Cake, a southern tradition. I’ve never liked its look therefore won’t try it – – ever.

Why?

I can’t for the life of me eat anything that reminds me of something disgusting.

Am I alone? {crickets}

Red Velvet Cake is too darn red! It reminds me of a bloody sponge- – most often seen on an operating table. For that simple fact, I could never bring myself to entertain eating it.

I use to feel the same way about the grain Quinoa (pronounced keen-wah).

The appearance of cooked quinoa made my flesh crawl. Uncooked, it’s fine, but during the cooking process some of the grains burst, visually creating a freakish depiction of nail clippings.

I know. Absurd, right?

Up until a few months ago, I stayed away from the stuff because as I previously stated,

“If it don’t look right, I ain’t eatin’ it.”

Then I learned about how extremely significant this powerful super-grain was — especially to a Vegan.

Nutrient-rich Quinoa is loaded with iron, protein, magnesium, folate, and fiber. When I discovered this pearl of information, I decided to face my anxiety, pick up the fork, shut my eyes, and just eat it.

Now, I use it quite a bit. To celebrate my victory,  I created a great recipe that not only highlights quinoa, it showcases eggplant, which is in season right now.  It also introduces a traditional Middle Eastern dish called Tabbouleh that makes for a perfect topping along with a balsamic glaze.

Not only is it healthy and packed full of flavor, the glaze adds a special touch and just so happens to cover up some of the quinoa (hee hee). Enjoy!

Print Recipe

Tabbouleh-Topped Eggplant Filets

Eggplant Steaks piled with a traditional Middle Eastern mix of grains, cucumbers, tomatoes and vinegar. A sweet balsamic glaze adds flair and zest.

Votes: 0
Rating: 0
You:

Rate this recipe!

Course

Main Dish

Servings

MetricUS Imperial

Ingredients

• 2 large eggplants, cut widthwise into a total of 8 ¾” thick slices
• sea salt
• freshly ground pepper
• 1 tsp. garlic powder
• 3 large Roma tomatoes seeds/guts removed, diced
• 1 seedless cucumber, finely chopped with skin remaining
• 1 cup cooked quinoa
• 1/2 cup flat-leaf parsley, chopped
• 2 green onions (green and white section), finely chopped
• 1 1/2 Tbsp. balsamic vinegar
• 2 tsp. extra-virgin olive oil
• balsamic glaze
• Vegan Parmesan Cheese, optional

Course Main Dish Servings MetricUS Imperial Ingredients 2 large eggplants, cut widthwise into a total of 8 ¾” thick slices sea salt freshly ground pepper 1 tsp. garlic powder 3 large Roma tomatoes seeds/guts removed, diced 1 seedless cucumber, finely chopped with skin remaining 1 cup cooked quinoa 1/2 cup flat-leaf parsley, chopped 2 green onions (green and white section), finely chopped 1 1/2 Tbsp. balsamic vinegar 2 tsp. extra-virgin olive oil balsamic glaze Vegan Parmesan Cheese, optional

Votes: 0 Rating: 0 You: Rate this recipe!

Instructions

1. Sprinkle a generous amount of sea salt on both sides of eggplant filets. Set aside for an hour. This allows the eggplant to lose some of its bitterness. After an hour, rinse filets and pat dry. Make Tabbouleh.
2. Place cooked quinoa in a large bowl. Add cucumber, tomatoes, onions, parsley, and balsamic vinegar. Mix thoroughly. Set aside.

   
3. Brush both sides of eggplant filets with olive oil, garlic powder, sea salt and pepper. Grill each side until eggplant is golden brown (about 4 minutes per side).

   
4. Transfer to a serving plate. Top each filet with prepared Tabbouleh and optional Vegan parm. Drizzle top with balsamic glaze.

   

Recipe Notes

Share this Recipe