Mediterranean Vegetarian Persian Dinner: Spiced Eggplant, Herbed Quinoa Pilaf & Lemon-Herb Tahini Sauce

Allergens

Egg, Wheat (Gluten), Dairy (Lactose)

Ingredients

• For Spiced Eggplant:
• 2 large eggplants, sliced into 1/2
• inch thick rounds
• 1 cup all
• purpose flour
• 2 cups panko breadcrumbs
• 3 large eggs, beaten
• Salt and pepper to taste For Herbed Quinoa Pilaf:
• 2 cups quinoa, rinsed and drained
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• Salt and pepper to taste For Lemon
• Herb Tahini Sauce:
• 1/2 cup tahini paste
• 1/4 cup fresh lemon juice
• 1/4 cup water
• 3 cloves garlic, minced
• Salt and pepper to taste Garnish:
• Fresh parsley, chopped
• Fresh mint leaves

Instructions

1. Prepare the Spiced Eggplant by dredging each slice in flour, then egg, and finally panko breadcrumbs. Repeat with all slices. Place on a parchment lined baking sheet, season, and bake at 400°F (205°C) for 15 minutes per side, or until golden brown. Meanwhile, cook the Herbed Quinoa Pilaf according to package instructions using vegetable broth. For the Lemon Herb Tahini Sauce, whisk all ingredients together in a bowl and set aside. To serve, plate the quinoa pilaf first, followed by the eggplant slices and drizzle the tahini sauce over top. Garnish with fresh herbs.

Chef’s Insight

The combination of flavors and textures in this dish creates a symphony for your taste buds.

Notes

Use fresh herbs for the best flavor.