Soft Miso-Glazed Eggplant over Lemon Quinoa with Crispy Chickpeas

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper. Score the flesh of the eggplants diagonally without cutting through the skin and brush them with 1 tablespoon olive oil, a pinch of salt, and black pepper.

2. 2

   In a bowl, mix the cooked chickpeas with 1 tablespoon olive oil, ground cumin, smoked paprika, the chopped garlic, and a pinch of salt. Spread them on one side of the tray. Place the eggplants on the other side, flesh side up.

3. 3

   Roast for 15 minutes at 220 °C / 425 °F. Meanwhile, rinse the quinoa if you have not already done so.

4. 4

   Place the quinoa in a saucepan with the water and 1/4 teaspoon salt. Bring to a boil, lower the heat, cover, and cook for 15 minutes until the liquid is absorbed. Turn off the heat and let it rest for 5 minutes; then fluff with a fork.

5. 5

   In a small bowl, mix the white miso, maple syrup, soy sauce, 1 tablespoon lemon juice, the grated garlic, and 1 tablespoon olive oil until smooth to make the glaze.

6. 6

   Remove the tray from the oven. Stir the chickpeas so they brown evenly. Brush the tops of the eggplants generously with the miso glaze.

7. 7

   Return to the oven for 12 to 15 more minutes at 220 °C / 425 °F, until the eggplants are tender and browned at the edges and the chickpeas are crisp.

8. 8

   Toss the cooked quinoa with the remaining lemon juice, lemon zest, scallion, half of the parsley, and a pinch of black pepper. Adjust salt if needed.

9. 9

   In a small bowl, combine the cucumber with the remaining parsley and a pinch of salt to create a fresh topping.

10. 10

    Serve a bed of lemon quinoa on each plate. Place half a glazed eggplant on top, add crispy chickpeas around it, spoon over the dressed cucumber, and finish with sesame seeds.