Georgian quinoa salad with eggplant & sour cherries

Try a delightful blend of Georgian flavors in this quinoa salad. Roasted eggplant, tangy sour cherries, and exotic spices create a symphony of taste.

Ingredients:

• Salad
• 1/2 cup dried tart or sour cherries
• 2 teaspoons pomegranate molasses
• 1/2 cup water
• 450g small eggplants
• 3 cloves garlic
• 1/2 teaspoon salt
• 1 tablespoon sweet paprika
• 1 pinch cayenne (to taste)
• 2-3 tablespoons olive oil
• 4 scallions, slivered, greens and all
• 1/2 cup toasted walnuts, chopped
• 1/2 cup parsley, chopped (I permit you to use curly leaves)
• Salad greens of choice
• 1 cup quinoa
• 2 cups water
• Dressing
• 1 tablespoon freshly squeezed lime juice
• 1/2 teaspoon pomegranate molasses
• 1 teaspoon Pedro Ximenez or Spanish sherry vinegar
• 1/4 cup preferred salad oil (see below)
• 1 pinch sugar
• salt and pepper to taste

Instructions:

1. Combine pomegranate molasses with half a cup of hot water until dissolved, then add sour cherries. Let the cherries soak and absorb a tangy, interesting flavor as they soften.
2. Mix spices, salt, and garlic in a large bowl before cutting the eggplant into half-inch cubes. I prefer using white eggplants from the farmers market, but thin Asian or Graffiti varieties also work well. Choose eggplants with thin skins that become tender quickly. After dicing the eggplant, place them in the bowl and toss with the seasonings. Alternatively, hand a wooden spoon to a child and let them mix it for a fun twist.
3. In a Dutch oven, heat olive oil over medium-high heat. Test the oil with a piece of eggplant to ensure it sizzles, then add the rest of the eggplant gradually. Stir occasionally with a wooden spoon until the eggplant turns golden and soft, which should take around 10 minutes.
4. Save the soaking water from the cherries and add it to the eggplant after draining. Adjust the water level to half a cup, cover the pot, and let the eggplant cook until tender over medium-low heat. Check after 5 minutes, then again after 10 minutes. Uncover the pot to let any extra water evaporate before removing from the heat and draining the eggplant on paper towels.
5. While the eggplant cools, prepare the quinoa by rinsing it under cold water and straining it. Toast the quinoa in a pot for about a minute until dry, then add 2 cups of boiling water. Simmer the quinoa, covered, for 15 minutes until the water is absorbed. Rest the pot off the heat with a clean dish towel between the lid for the steam to meld with the fabric.
6. Prepare the dressing by combining the ingredients and vigorously stirring until emulsified. Begin with a small amount of pomegranate molasses and Spanish vinegar. Avoid using a strong olive oil as it may overpower the taste. Add a pinch of sugar and a dash of neutral oil to balance the flavors, adjusting to achieve the desired taste profile.
7. To assemble the salad, start by layering greens with the dressing. Mix the cooled eggplant with the remaining dressing and quinoa. Coarsely chop the cherries and combine them with the other ingredients before serving on top of the greens.

Summary:

• Calories: 2080 kcal
• Fat: 140 g
• Protein: 42 g
• Carbs: 184 g
• Potassium: 3246 mg
• Magnesium: 599 mg