Roasted Eggplant with Red Quinoa, Za’atar Chickpeas and Red Pepper Cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Score the flesh of the eggplants lightly without piercing the skin. Brush the halves with 2 tbsp / 30 ml olive oil and season with half of the salt and pepper. Place them cut side up on a baking tray.

2. 2

   Roast the eggplants for 30 to 35 minutes at 220 °C / 425 °F, until golden and very tender inside.

3. 3

   Meanwhile, rinse the red quinoa. Place it in a saucepan with the vegetable broth or water, 1 minced garlic clove, half of the red onion, 1/2 tsp cumin, a pinch of salt, and a pinch of pepper. Bring to a boil, reduce the heat, cover, and cook for 15 minutes. Turn off the heat and let it rest for 5 more minutes; then fluff with a fork.

4. 4

   In a bowl, mix the chickpeas with 1 tbsp / 15 ml olive oil, the za’atar, smoked paprika, 1/2 tsp cumin, a pinch of salt, and a pinch of pepper. Spread them on a tray or on an open section of the eggplant tray and bake for 15 minutes at 220 °C / 425 °F, stirring once, until lightly crisp.

5. 5

   For the cream, place the roasted red pepper, 2 garlic cloves, tahini, 2 tbsp / 30 ml lemon juice, zest of half a lemon, 1 tbsp / 15 ml olive oil, 2 to 3 tbsp / 30 to 45 ml water, the remaining red onion, a pinch of salt, and a pinch of pepper in a blender or food processor. Blend until smooth and creamy.

6. 6

   Taste the quinoa and adjust with a little more salt or pepper if needed. Fold in half of the chopped parsley and mix gently.

7. 7

   To serve, place a bed of red quinoa on each plate, top with half a roasted eggplant, and divide the za’atar chickpeas over the top. Add spoonfuls of red pepper cream over and around.

8. 8

   Finish with the toasted sesame seeds, the remaining parsley, a final drizzle of 1 tbsp / 15 ml olive oil, and a little of the remaining lemon zest. Serve hot or warm.