Roasted eggplant on a bed of quinoa and chickpea salad dressed in a tangy sun-dried tomato vinaigrette that truly makes this dish comfort food.
Remove Vegano Sun Dried Tomato Vinaigrette, Vegano Chickpea & Quinoa Salad, cherry tomatoes, eggplant, fresh basil and Italian herb blend from the bag to prepare for cooking.
Preheat the oven to 400˚F.
Gently wash the eggplant and cut it in half. Cut lines into the inside of the eggplant to help with cooking.
Coat the inside of the eggplant halves with olive oil, Italian herb blend, salt and pepper.
In a large pan over medium heat, add 1 tbsp of olive oil and sear the eggplant seasoned side down. Allow to cook for 2-3 minutes or until the eggplant begins to brown.
Transfer the eggplant to an oven safe dish with the seasoned side up. Add the cherry tomatoes and two tablespoons of water. Allow to bake for 10-15 minutes, or until fork tender.
While the eggplant is baking, mix the Vegano Quinoa and Chickpea salad in a large bowl with half of the Vegano Sun Dried Tomato Vinaigrette.
Divide the Vegano Chickpea & Quinoa Salad onto two plates. Add half the eggplant to each plate and top with cherry tomatoes. Drizzle with the remaining Vegano Sun Dried Tomato Vinaigrette and garnish with fresh basil.