Delectable Israeli Vegetarian Feast: Eggplant Schnitzel, Quinoa Pilaf & Roasted Beetroot Salad

Allergens

None (excluding known allergens, such as gluten)

Ingredients

• 2 large eggplants
• 1 cup quinoa
• 2 cups water or vegetable broth
• 4 medium beets, peeled and cut into wedges
• 1/4 cup olive oil
• 1/2 cup fresh dill, chopped
• 1/2 cup fresh parsley, chopped
• 1/3 cup pine nuts, toasted
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Slice the eggplants into 1/2 inch thick rounds and season with salt. Let them rest for 30 minutes to release excess moisture.
3. In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes until cooked through. Fluff with a fork and set aside.
4. Toss the beet wedges in 2 tablespoons of olive oil, season with salt and pepper, and spread them on a baking sheet. Roast in the preheated oven for 20 25 minutes or until tender. Set aside to cool slightly.
5. Pat dry the eggplant slices and dip them in flour, then egg, and finally breadcrumbs. Heat the remaining olive oil in a large frying pan over medium heat, and cook the eggplant slices until golden brown on both sides, about 3 4 minutes per side. Transfer to a paper towel lined plate to drain excess oil.
6. In a large bowl, mix together the cooked quinoa, chopped dill, parsley, and toasted pine nuts. Season with salt and pepper to taste.
7. To assemble, place a generous portion of the quinoa pilaf on each plate, top with 3 4 eggplant schnitzel slices, and serve the roasted beetroot salad on the side.

Chef’s Insight

Experiment with different herbs and spices to customize this recipe to your taste preferences.

Notes

Use fresh ingredients for the best flavor and texture.