Roasted Eggplant, Quinoa, & Feta Salad

It’s been so long since I’ve posted a recipe here, and the reason is tedium. I’ve been relying on Andrew so often to grill fish or chicken, then toss that on a salad with whatever we can find in the garden or refrigerator. That, or lentils and rice, or a roasted chicken with roasted vegetables… the truth is, we eat a lot of repeat meals around here and I’ve shared so many of those recipes already!

But lately I’ve been craving some more variety, especially since the boys have been scarfing down salads and vegetables more frequently and with much less complaining (finally! finally! FINALLY!). We have a rule that they must eat at least a bite of everything on their plates, but lately they’ve been eating all of their veggies. They love this kale caesar salad with plenty of parmesan cheese, or broccoli with Havarti garlic cheese sauce. After two years of gentle nudging (mixed with a few bribes) they’re finally eating tomatoes. We’re getting there, at least by exposing them to a variety of flavors and textures.

One texture they don’t seem to care for is that of roasted eggplant, and I get that. But that doesn’t stop me from trying! This time, I wanted a nourishing salad that incorporated much of what was looking good in our garden: eggplant, cherry tomatoes, and plenty of herbs (here, parsley and mint). We also always keep quinoa in the house, and I found some pistachios, so in they went! I thought all these things might somehow make a really good meal… I love how it turned out, and hope you do too!

Roasted Eggplant, Quinoa, & Feta Salad

• 1 large (or 2 small) eggplant, peeled and cut into 1-inch cubes
• 1/4 cup pistachios, shelled & chopped roughly
• 1 cup quinoa
• 1 1/2 cups vegetable broth or water
• 3 Tbsp chopped flat parsley
• 3 Tbsp chopped fresh mint
• 1/2 cup cherry tomatoes, halved
• 1/2 cup sheep’s milk feta, crumbled
• 2 Tbsp sea salt (for eggplant)
• 2 Tbsp extra virgin olive oil
• 5 cloves garlic, minced
• 1/2 lemon, squeezed

Start by peeling and cubing the eggplant. Sprinkle with a generous amount of sea or kosher salt and toss to coat. Place in a colander so the eggplant releases some of its water (this will prevent some of the mushiness during the baking process). I let mine sit for a couple of hours while I did other things, including prepping the rest of the salad. After at least 20 minutes, gently squeeze or pat the eggplant with a few paper towels to absorb moisture. Preheat oven to 375, then toss eggplant with olive oil and spread out in an even layer over a baking sheet or shallow pan. Cook for 15 minutes, then add minced garlic, toss, and return to oven for another 5 minutes.

Rinse quinoa in a sieve, then add to saucepan with broth (or water, if using). Bring to a boil, then reduce heat and simmer for 15 minutes, or until most of the liquid has been absorbed. Set aside to cool.

Chop the herbs and cherry tomatoes and toss with lemon juice and feta in a mixing bowl. Add eggplant and quinoa once it has cooled off, and sprinkle pistachios on top. Serve at room temperature or cold, and enjoy! I know I’ll be reaching for this for a quick lunch this week, and I’m willing to bet it will be great on a bed of greens.