Grilled eggplant with quinoa, tahini and pomegranate
Ingredients
- 3 Japanese eggplants
- Salt
- Olive oil
- 1/2 cup tahini paste
- 1/4 teaspoon sea salt
- 1/4 cup warm water
- 1 cup cooked quinoa
- ¾ cup pomegranate seeds (about 1 pomegranate)
- ½ cup roasted chickpeas
- 1 tablespoon minced mint
Directions
- Preheat BBQ to high heat. Brush the grill grates clean.
- While the BBQ heats, slice eggplants in half, lengthwise. Using a sharp paring knife, score the inside surface of the eggplants in a cross hatch pattern, ¼ inch deep. Sprinkle the scored side with salt. Set aside for a few minutes.
- Whisk together tahini paste, salt & warm water. Add more water if too thick. Set aside.
- Brush eggplants with olive oil, and place halves cut-side down on the hot grill. Grill for five minutes, then flip and cook on the other side until tender through, about five minutes. Remove from grill.
- To plate. Arrange grilled eggplants on a platter, evenly top with quinoa, pomegranate seed, roasted chickpeas, minced mint and a drizzle of tahini sauce.
