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Mediterranean Grilled Eggplant Steaks with Quinoa Salad

Grilled eggplant steaks with a Mediterranean twist, served with a vibrant quinoa salad. A healthy and flavorful plant-based meal.

Prep Time
30 minutes
Cook Time
25 minutes
Servings
4
Ingredients
  • 2 Large Eggplants
  • 1/4 cup Olive Oil
  • 3 tablespoons Lemon Juice
  • 2 cloves Garlic
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1 cup Quinoa
  • 2 cups Vegetable Broth
  • 1/2 cup, diced Cucumber
  • 1/2 cup, halved Cherry Tomatoes
  • 1/4 cup, diced Red Onion
  • 1/4 cup, halved Kalamata Olives
  • 1/4 cup, crumbled Feta Cheese (optional)
  • 2 tablespoons, chopped Fresh Parsley
  • 2 tablespoons Red Wine Vinegar

Prepare the Quinoa

Rinse the quinoa in a fine-mesh sieve under cold water. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and let cool slightly.

Prepare the Eggplant

Wash the eggplants thoroughly. Cut off the stem end. Slice the eggplant crosswise into 1-inch thick 'steaks'. Salt the eggplant slices and let them sit for 20 minutes, then pat dry with paper towels.

Make the Marinade

In a small bowl, whisk together the olive oil, 2 tablespoons lemon juice, minced garlic, dried oregano, salt, and black pepper.

Marinate the Eggplant

Place the eggplant steaks in a shallow dish or resealable bag. Pour the marinade over the eggplant, ensuring each slice is well coated. Marinate in the refrigerator for at least 30 minutes.

Grill the Eggplant

Preheat your grill to medium heat. Lightly oil the grill grates to prevent sticking. Remove the eggplant steaks from the marinade. Grill for about 6-8 minutes per side, or until tender and slightly charred.

Prepare the Quinoa Salad

In a large bowl, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, diced red onion, halved Kalamata olives, fresh parsley, and remaining 1 tablespoon lemon juice and red wine vinegar. Mix well.

Serve

Place the grilled eggplant steaks on a serving platter. Top with the Mediterranean quinoa salad. Sprinkle with crumbled feta cheese (optional). Serve immediately.

Nutrition Facts Estimated per 100g of product

Calories: 120kcal Carbohydrates: 15g Protein: 3g Fat: 6g Saturated Fat: 1g Sodium: 250mg Fiber: 4g

Other Considerations for Nutrition

This recipe can be easily made gluten-free and vegan by omitting the feta cheese. Use low-sodium vegetable broth to reduce sodium content.

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FAQ

  • Can I make the quinoa salad ahead of time?

    Yes, you can prepare the quinoa salad a few hours in advance. Store it in the refrigerator until ready to serve.
  • Can I add other vegetables to the quinoa salad?

    Yes, feel free to add other vegetables such as bell peppers, zucchini, or spinach to the quinoa salad.
  • Can I use a different type of cheese?

    Yes, you can use another type of cheese, such as goat cheese or halloumi, instead of feta.