- 3-4 eggplants
- sea salt
- olive oil
- 1/2 cup quinoa
- half of a small red onion, sliced thin
- handful of fresh basil, dill and cilantro
- 2 tbs red wine vinegar
- 1/3 cup toasted pine nuts
Cut the eggplants into rounds and salt them. Cook Quinoa according to instructions.
Brush eggplant with olive oil and grill until dark lines happen. After done, drizzle with a bit more olive oil and add zaatar. Add onions, herbs, salt and pepper to quinoa.
Top eggplant with quinoa and pine nuts. Yum.