Gourmet Israeli Vegetarian Lunch: Grilled Eggplant Tower with Creamy Tahini Dressing and Quinoa Stuffed Peppers

Allergens

N/A (excluding potential allergens in the quinoa packaging)

Ingredients

• 4 large eggplants
• 2 cups uncooked quinoa
• 6 bell peppers, assorted colors
• 1 cup tahini paste
• 2 lemons, juiced
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• Salt and pepper, to taste
• 6 tablespoons pomegranate seeds

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Slice eggplants into 1/2 inch thick rounds and arrange on the prepared baking sheet. Roast for 30 minutes, flipping halfway through, until tender. Allow to cool.
3. Cook quinoa according to package instructions. Stuff bell peppers with cooked quinoa and bake at 350°F (175°C) for 25 30 minutes, until tender.
4. In a small bowl, whisk together tahini, lemon juice, garlic, olive oil, salt, and pepper. Adjust seasonings as needed.
5. Assemble the grilled eggplant tower by layering roasted eggplant slices on a platter and drizzling with creamy tahini dressing. Top with chopped parsley and mint.
6. Arrange quinoa stuffed peppers around the eggplant tower, and finish with a sprinkle of pomegranate seeds for color contrast.

Chef’s Insight

Allow the eggplants to cool slightly before handling to prevent burns. - Adjust the spices and herbs according to your preferences for a personalized touch.

Notes

For a more vibrant presentation, use a mix of colorful bell peppers. - This dish can be prepared gluten-free by ensuring all ingredients are certified gluten-free.