Name: Eggplant steaks with pistachio and mint quinoa salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Ingredients: 40.00 ml gluten-free tamari; 2.50 gm smoked paprika; 1 tsp ground coriander; 1 lime, rind finely grated, juiced, plus extra lime wedges, to serve; 40.50 gm pure maple syrup; 150g snow peas, thinly sliced; 320g (2 cups) cooked quinoa; 2 vine-ripened tomatoes, deseeded, chopped; 125.00 ml fresh mint leaves, chopped, plus extra, to serve; 125.00 ml fresh continental parsley, chopped, plus extra, to serve; 2 eggplants, cut into 16 x 1.5cm-thick rounds; 40.00 ml pistachios, chopped

Eggplant steaks with pistachio and mint quinoa salad

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Try a delicious and healthy grilled eggplant and quinoa salad - perfect for those looking for a light, nutritious, gluten-free and vegetarian option.

Ingredients:

40.00 ml gluten-free tamari
2.50 gm smoked paprika
1 tsp ground coriander
1 lime, rind finely grated, juiced, plus extra lime wedges, to serve
40.50 gm pure maple syrup
150g snow peas, thinly sliced
320g (2 cups) cooked quinoa
2 vine-ripened tomatoes, deseeded, chopped
125.00 ml fresh mint leaves, chopped, plus extra, to serve
125.00 ml fresh continental parsley, chopped, plus extra, to serve
2 eggplants, cut into 16 x 1.5cm-thick rounds
40.00 ml pistachios, chopped

Instructions:

Mix together the tamari, paprika, coriander, lime zest and juice, and 2 teaspoons of maple syrup in a bowl. Let it sit.
Place the snow peas in a heatproof bowl and cover with boiling water. Let sit for 10 seconds, then drain and refresh under cold running water. Drain well.
In a large bowl, mix the quinoa, snow peas, tomato, mint, parsley, and half of the marinade. Season to taste.
Preheat a barbecue plate or chargrill pan to medium-high heat. Combine 1 tablespoon of maple syrup with the leftover marinade. Lightly oil the eggplant. Grill for about 4 minutes on each side, basting with the marinade, until sticky and tender.
Layer the eggplant over the quinoa salad, then generously top with pistachios and fresh herbs. Accompany with lime wedges for added zest.

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