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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
Ingredients
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Instructions
- 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.
- Place cooked quinoa in a large bowl. Add cucumber, tomatoes, onions, parsley, and balsamic vinegar. Mix thoroughly. Set aside.
- 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).
- Transfer to a serving plate. Top each filet with prepared Tabbouleh and optional Vegan parm. Drizzle top with balsamic glaze.
Recipe Notes
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