Eggplant Steaks With Pistachio And Mint Quinoa Salad Recipe

Recipe By Slurrp

These eggplant steaks are a delicious and healthy vegetarian option. The eggplant is sliced into thick steaks and grilled until tender and slightly charred. The steaks are then topped with a flavorful mixture of pistachios, mint, and quinoa salad. The combination of the creamy eggplant, crunchy pistachios, and fresh mint creates a delightful texture and taste. This dish is perfect for a light lunch or dinner and can be served warm or at room temperature.

4.1
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Vegdiet
25minstotal
15minsPrep
10minsCook
25m.total
15m.Prep
10m.Cook
Eggplant Steaks With Pistachio And Mint Quinoa Salad
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Ingredients for Eggplant Steaks With Pistachio And Mint Quinoa Salad Recipe

  • 1/2 Large Eggplants
  • 1/2 tablespoon Olive Oil
  • As required Salt And Pepper, To Taste
  • 1/4 cup Quinoa
  • 0.13 cup Chopped Pistachios
  • 0.06 cup Chopped Fresh Mint
  • 1/4 Juice Lemon
  • 1/2 tablespoon Olive Oil
  • As required Salt And Pepper, To Taste
  • as needed Additional Chopped Mint And Pistachios For Garnish

Directions: Eggplant Steaks With Pistachio And Mint Quinoa Salad Recipe

Cooking Directions

  • STEP 1.Preheat the grill to medium-high heat.
  • STEP 2.Slice the eggplant into thick steaks, about 1 inch thick.
  • STEP 3.Brush the eggplant steaks with olive oil and season with salt and pepper.
  • STEP 4.Grill the eggplant steaks for about 4-5 minutes per side, until tender and slightly charred.
  • STEP 5.In the meantime, cook the quinoa according to package instructions and let it cool.
  • STEP 6.In a bowl, combine the cooked quinoa, chopped pistachios, chopped mint, lemon juice, olive oil, salt, and pepper.
  • STEP 7.Mix well to combine all the ingredients.
  • STEP 8.To serve, place the grilled eggplant steaks on a plate and spoon the pistachio and mint quinoa salad on top.
  • STEP 9.Garnish with additional chopped mint and pistachios, if desired.
  • STEP 10.Serve warm or at room temperature.

Cooking Tips

  • Make sure to slice the eggplant into thick steaks to ensure they hold their shape on the grill.
  • You can also roast the eggplant steaks in the oven if you don't have a grill.
  • Feel free to add other vegetables to the quinoa salad, such as cherry tomatoes or cucumbers, for extra freshness.
  • If you prefer a creamier texture, you can mix some Greek yogurt into the quinoa salad.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Serve the eggplant steaks with a side of mixed greens or a fresh salad for a complete meal.
  • This dish can also be served as a side dish alongside grilled chicken or fish.
Nutrition
value
363
calories per serving
6 g Fat17 g Protein58 g Carbs18 g FiberOther

Current Totals

  • Fat
    6g
  • Protein
    17g
  • Carbs
    58g
  • Fiber
    18g

MacroNutrients

  • Carbs
    58g
  • Protein
    17g
  • Fiber
    18g

Fats

  • Fat
    6g

Vitamins & Minerals

  • Calcium
    280mg
  • Iron
    10mg
  • Vitamin A
    2180mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    236mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    71mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    161mg
  • Manganese
    2mg
  • Phosphorus
    259mg
  • Selenium
    13mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp