Quinoa-Crusted Eggplant Caprese with Balsamic Fig Glaze
A summer salad favorite elevated to main attraction status with crispy-on-the-outside, tender-on-the-inside grilled eggplant and a delicious Balsamic Fig Glaze.
- 2 tbsp. extra virgin olive oil
- 2 tbsp. balsamic vinegar
- 1 tbsp. good quality fig jam or preserves
- 1 small garlic clove or 1/2 large garlic clove, grated or finely minced
- 1/8 tsp. kosher salt
- 1/4 c. olive oil
- 1 tsp. corn starch
- 1/3 c. quinoa flakes (see TIP A, typically found in cereal aisle)
- 2 tsp. kosher salt
- 1 tsp. fresh ground black pepper
- 2 small eggplants (each about 1/2 lb.), ends removed, peeled (if desired), and cut into 1/4-inch rounds
- 1 8 oz. ball of good quality fresh mozzarella patted dry and cut into 10-12 rounds
- 2 medium roma or heirloom tomatoes each cut into 5-6 rounds
- 10-12 leaves fresh basil
- mini toasted bagel chips or crostini (for serving, see TIP B)
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Combine all of the Balsamic Fig Glaze ingredients in a small bowl and whisk until well blended. Set aside.
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Preheat your outdoor grill to high heat (about 550°). Meanwhile, combine the olive oil and corn starch in a small bowl. Whisk until well blended. Combine the quinoa flakes, kosher salt, and black pepper in another small bowl. Lay the eggplant slices flat across a large baking sheet. Use a silicone brush or small spoon to generously coat the tops of the tomato slices with half of the olive oil slurry. Then sprinkle with half of the quinoa flake mixture. Flip the eggplant slices and do the same to the other side using up the remaining olive oil slurry and quinoa flake mixture.
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Bring the baking sheet of seasoned eggplant slices grill-side. Carefully apply vegetable oil or nonstick spray to your grill grates. Place the eggplant slices directly on the hot grill and close the lid. Let cook undisturbed on one side for about 3-4 minutes or until they develop dark grill marks. Then flip and do the same on the other side.
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Back inside, arrange the grilled eggplant, mozzarella, and tomato slices in an alternating pattern around a circular plate. Slide a basil leaf between intermittent layers. Drizzle the Balsamic Fig Glaze over top and serve with a side of mini toasted bagel chips or crostini.
TIP A: Quinoa flakes may sound exotic, but these days they're about as common as corn flakes. Typically, you'll find them in the cereal aisle of your local grocery store, alongside oatmeal and other whole grain cereals. Like corn flakes or panko bread crumbs, they make an excellent, crispy coating—just more protein-packed.
TIP B: I love serving this salad with mini toasted bagel chips because they fit a stack of grilled quinoa-crusted eggplant, mozzarella, and tomato perfectly! You can buy these chips pre-made or make them yourself by slicing mini bagels into 4-5 even rounds each and toasting them in a 425° oven for 8-10 minutes.