Charred eggplant with umami sauce
Prep time: 30 minutes
Cook time: 30 minutes
Total time: 1 hour
Serves: 4
Charred eggplant with umami sauce and toasted garlic quinoa – a fantastic, warm salad bursting with complex contrasting flavors and textures.
Ingredients
For the umami sauce:
- 1/2 cup nutritional yeast (see notes)
- 1 1/2 Tbs soy sauce
- 2 Tbs apple cider vinegar
- 2 Tbs water
- 4 garlic cloves, pressed
- 2 Tbs olive oil
- 2 Tbs white truffle oil (or, replace with regular olive oil)
- 1/2 tsp smoked paprika
For the toasted garlicky quinoa:
- 1 cup cooked quinoa (see notes)
- 2 Tbs olive oil
- 2 garlic cloves, pressed
For the salad:
- 3 Japanese eggplants
- 1/2 cup umami sauce
- 4 Tbs olive oil
- a handful of fresh parsley, chopped
- 2-3 Tbs toasted sesame seeds
Instructions
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