| Time | Servings | Difficulty |
|---|---|---|
| 01:05 | 4 | Easy |
Introduction
To share
The goat cheese and eggplant quinoa salad is a gourmet, colorful and light recipe. It requires a preliminary preparation time because of the eggplant. It can be served as a starter in small portions or as a full meal.
The extra thing:
- Add chopped coriander, chilli.
Ingredients
| 0.5 glass quinoa | |
| 0.5 glass bulgur | |
| 0.25 red onion | |
| 0.5 red bell pepper | |
| 1 eggplant | |
| 10cl olive oil | |
| 5 cl lime juice | |
| 0.5 goat cheese log Ste maure | |
| 1 stalk parsley |
Instructions
|
1
|
Cut the aubergines into pieces and place the pieces in an airtight box, salt and close. The aubergines should release water (take about 45 minutes).
Wipe the eggplant pieces with paper towel and drain. |
|
2
|
Peel the garlic cloves and cut in 2.
Cut the pepper into strips. |
|
3
|
Heat a frying pan with 2/3 olive oil.
Grill the pepper strips for 10 minutes. Remove the pepper strips and set aside. |
|
4
|
Fry the eggplant pieces on all sides until they are well cooked, for about 30 minutes. Remove from heat and reserve.
|
|
5
|
Bring a volume of water to a boil and add the quinoa, the pieces of garlic and the bulgur. Cook for 10 minutes.
Set aside and let cool. |
|
6
|
Finely chop the red onion, set aside.
Prepare the vinaigrette by mixing the remaining olive oil with the lemon juice. |
|
7
|
Remove the garlic from the quinoa/bulgur mixture.
Season all preparations (except goat cheese) separately with vinaigrette, salt and pepper. |
|
8
|
Arrange the plates by making quenelles of quinoa and bulgur.
Place the peppers, eggplants, red onion. |
|
9
|
Chop the parsley and sprinkle over the plates.
Cut slices of goat cheese, cut them in half and arrange them on the plates. Season. To serve. |
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