Mediterranean-Inspired Vegetarian Portuguese Dinner: Grilled Eggplant Caprese Salad with Quinoa Pilaf and Lemon Herb Sauce
Discover a delicious, easy-to-make vegetarian Portuguese dinner that brings together the flavors and textures of grilled eggplant caprese salad with quinoa pilaf and lemon herb sauce. This mouthwatering recipe is perfect for those seeking a satisfying, nutrient-packed meal. Enjoy this Mediterranean-inspired dish alongside family and friends while appreciating its aromatic and sensory appeal.
Allergens
Dairy (Mozzarella cheese), Tree Nuts (Olive oil, if made from olive trees)
Ingredients
- 2 medium eggplants, sliced into 1/2
- inch rounds
- 4 large tomatoes, cut into 1/2
- inch thick slices
- 8 ounces fresh mozzarella cheese, sliced into 1/4
- inch thick rounds
- 1/4 cup extra virgin olive oil, divided
- Salt and pepper, to taste
- 1 1/2 cups uncooked quinoa
- 3 cups vegetable broth
- 1 small red onion, finely chopped
- 1 large bell pepper, diced
- 3 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- Zest and juice of one lemon
- 1/2 cup Kalamata olives, pitted
Instructions
- Preheat a grill or grill pan over medium heat.
- Brush both sides of eggplant slices with 2 tablespoons of olive oil, seasoning them with salt and pepper to taste. Grill for 3 4 minutes on each side until tender and slightly charred. Remove from the grill and set aside.
- In a large saucepan, combine quinoa and vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked through. Fluff with a fork and let it stand covered for 5 minutes.
- In a small bowl, whisk together remaining olive oil, lemon zest, lemon juice, garlic, salt, and pepper to taste. Set aside.
- To assemble the salad, place a single layer of grilled eggplant slices on a large serving platter, followed by tomato slices and mozzarella rounds. Drizzle the lemon herb sauce over the salad and top with chopped basil and parsley. Sprinkle Kalamata olives for added flavor and garnish.
- Serve the quinoa pilaf alongside the grilled caprese salad, and enjoy a mouthwatering, nutrient packed Mediterranean inspired Portuguese vegetarian dinner.
Chef’s Insight
The combination of grilled eggplant, tomato, and mozzarella creates a satisfying contrast in texture and flavor that complements the quinoa pilaf perfectly. - Experiment with different types of olives or additional herbs for unique flavor combinations.
Notes
Ensure all ingredients are fresh and of high quality for the best flavor and texture.