Quinoa & eggplant salad

September 23, 2025

Anything’s Possible
🔗(https://www.instagram.com/burburywholefoods?igsh=bGpuYTAzMnYwbjR3)
📃 P142

This delicious , warm salad is fantastic on its own or as a side. You really can add whatever roast veggies you like or have in the fridge. We also enjoy it with roasted cauliflower instead of eggplant with pomegranate instead of dates.

INGREDIENTS

• 1 large eggplant (400g), medium cubes.
• 1/2 tsp salt
• 1 medium red capsicum(130g)
• 1 small red onion(200g) , diced
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1/2 tsp cayenne pepper
• 4 cups cooked quinoa
• 4 medjool dates , pitted and diced
• 6 cherry tomatoes(200g), cut into quarters
• 1/2 cup mint(15g), roughly chopped
• 1 lemon, to make 2 tbsp of juice
• olive oil

Steps

1. Preheat oven to 180 ° fan. Line a baking tray with baking paper.
2. Put the eggplant on the lined tray and drizzle with olive oil and sprinkle with salt. Put in the oven and cook for 30-40min or until eggplants is cooked. Remove from the oven and set aside to cool.
3. Put the capsicum on a baking tray and put in the oven. Roast for about 20min or until the skin has done slightly black. Remove from the oven and set aside to cool for 10min. Once cool, peel the string off and cut into thin strips.
4. Put 1 tablespoon of olive oil into a medium fry pan and place on a medium-high heat. Once hot, add the onion and sauté for 4-5mins or until translucent. Once softened, add the cumin, cinnamon and cayenne pepper and stir for a further minute. Remove from the heat and set aside.
5. Put baked eggplant, baked capsicum, quinoa, dates, tomatoes, mint and lemon juice in a large bowl, stir until combined, drizzle with olive oil and serve as a main or side.

我自己复刻的：

味道还不错，主要是能不能接受食材本身的味道，有洋葱和甜椒，很多人其实不太喜欢这些味道。然后洋葱我加肉桂粉炒的比较熟，其实我感觉颜色淡一点可能更加符合整体调性。还有就是茄子甜椒烤的时间火候真的很难把控啊，一不小心就容易焦~