Quinoa & Eggplant sandwich

By á-2799

Ingredients

• 8 slices eggplant 1/2" thick (Japanese or Sicilian)
• 1 c quinoa
• 4 balls mozzarella di bufala, cut into 1/2" slices
• 1 c fresh tomatoes, diced small
• 1 bunch basil, finely chopped
• 1 bunch chives, chopped
• 1 c carrots, finely julienned
• 1 c celery, finely julienned
• 1/2 c black olives, coarsely chopped
• 1/4 c capers
• 1 bunch watercress
• olive oil
• balsamic vinegar
• salt and pepper

Details

Servings 4

Preparation

Step 1

Lightly salt the eggplant slices on both sides and rest on a towel for about 10 minutes. Boil the quinoa in seasoned water for about 20 minutes. Strain and cool without rinsing.
Prepare a tomato salsa by mixing the diced tomato with some chopped basil and chives, according to taste, season with salt, pepper and olive oil and set aside...
In a bowl, combine carrots, celery, olives, capers and most of the tomato salsa. Add the quinoa, miz well and season with a touch of salt and pepper and a splash of balsamic vinegar.
Preheat a skillet and add some olive oil, lay the eggplant slices in the pan and sear for a few minutes on each side, being careful not to overcook them. Remove from the pan.
To assemble the sandwiches, place a slice of eggplant in the centre of a plate and cover with a handful of watercress. Place a scoop of quinoa salad on top, follow with some mozzarella di bufala and finsh with the other slice of eggplant.
Drizzle the remaining tomato salsa around the plate and serve immediately.