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Roasted Eggplant with Herbed Quinoa & Lemon-Tahini Drizzle

Eggplant Ingredients:

  • 1 eggplant, cut in half lengthwise

  • 1 Tbsp olive/avocado oil

  • 1 teaspoon balsamic vinegar, balsamic reduction, or pomegranate molasses

  • ½ teaspoon maple syrup

  • ¼ teaspoon cumin

  • salt & pepper


  1. Preheat oven to 425 degrees.

  2. In a small bowl, whisk oil, vinegar/molasses, maple syrup, cumin, and preferred amount of salt and pepper.

  3. Use a brush to coat the flesh of the eggplant with the marinade.

  4. Place cut side down on a parchment-lined baking sheet.

  5. Roast for 25-35 minutes or until eggplant is tender and cooked through.

Quinoa Ingredients:

  • 1 cup quinoa

  • 1 3/4 cup filtered water

  • pinch of salt

  • drizzle of olive oil

  • 1 large garlic clove, finely chopped

  • lemon (optional)

  • herbs such as dill, parsley, chives, mint, finely chopped (optional)


  1. Rinse quinoa 1-2 times in a small saucepan or fine mesh sieve.

  2. Add 1 3/4 cup of water to the quinoa along with a pinch of salt, a drizzle of olive, and chopped garlic.

  3. Bring to a boil and then lower the heat a simmer. Cook until the water has been absorbed and quinoa is light and fluffy, about 15-20 minutes.

  4. Add a squeeze of lemon and chopped herbs. Combine well. Taste and adjust for seasoning.

Tahini Drizzle Ingredients:

  • 4 Tbsp tahini

  • 1 medium sized lemon, juiced

  • 1 Tbsp extra virgin olive oil

  • 1 clove of garlic, minced

  • 1/4 teaspoon paprika

  • 1/4 teaspoon cumin

  • 1/4 teaspoon onion powder

  • 4 Tbsp filtered water

  • salt and pepper to taste


  1. Whisk together tahini, lemon juice, olive oil, garlic, paprika, cumin, and onion powder in a small bowl. Add water and whisk until you achieve desired consistency. Season with salt and pepper.

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