|2 servings||calories per servings 460||protein serving 17 g||carbs per serving 58 g||total fat per serving 19 g|
This recipe combines a diverse wealth of fresh, seasonal ingredients that fall right into place perfectly on the plate. Spicy ginger balances out the slight bitter taste of eggplant, while sweet tomatoes highlight the nuttiness of protein-packed quinoa. Farm eggs add another layer of high-quality protein, resulting in a sensationally satisfying bowl.
|Nutrition Facts||/ Per Serving|
|Total Fat||19 g|
|Saturated Fat||3 g|
|Trans Fat||0 g|
|Total Carbohydrates||58 g|
|Dietary Fiber||12 g|
• Place a small saucepan with a lid over high heat. Add quinoa, 1 1/2 cups water and 1/4 teaspoon kosher salt.
• When water boils, reduce heat. Cover, and simmer until quinoa is tender and water is absorbed, about 15 minutes.
• Remove from heat. Leave covered.
While quinoa cooks:
• Fill a saucepan half full with about 6 cups water. Place over high heat. This is your egg-boiling water.
• In a bowl, combine 1 cup ice and about 2 cups water. Place by the stove.
MISE EN PLACE
• Cut ginger crosswise into 1/8-inch thick rounds (no need to peel).
• Quarter eggplant lengthwise. Cut crosswise into about 4-inch spears.
• Halve okra lengthwise.
• Finely chop green onion.
• Pick and chop dill fronds.
• When egg water boils, use a slotted spoon to gently lower eggs into water. Cook at a gentle boil 6-7 minutes.
• Use spoon to transfer eggs to ice bath. Let cool.
While eggs cook, in a small bowl, combine tamari, sugar, half of sesame oil and 1 tablespoon water.
• Place a large sauté pan over medium-high heat. Add 2 teaspoons cooking oil. When oil is hot, add ginger. Cook, turning once, until fragrant, about 1 minute.
• Add eggplant, cut-side down. Cook without disturbing until lightly browned on bottom, about 1 minute. Turn eggplant. Cook without disturbing until other side is browned, about 1 minute.
• Toss well. Add tomatoes. Cook, tossing occasionally, until tomatoes begin to wilt, 1-2 minutes.
• Stir tamari mixture well, and add to pan. Toss to coat. Remove pan from heat.
• Stir in half of green onion. Discard ginger.
• Transfer mixture to a bowl.
• Return pan to medium-high heat. Add remaining sesame oil and 1 teaspoon cooking oil. When oil is hot, add okra. Cook without disturbing until lightly browned on bottom, about 1 minute.
• Toss well. Sprinkle with dill. Cook, tossing occasionally, until okra is nicely browned, about 1 minute. Taste and adjust seasoning as desired with kosher salt.
• When eggs are cool, tap on counter, and roll to crack shell. Carefully peel eggs, and rinse away any bits of shell.
• Halve eggs lengthwise.
• Fluff quinoa with a fork. Stir in remaining green onion. Divide between 2 plates.
• Top with eggplant mixture.
• Divide okra and eggs between plates.
• Garnish with microgreens, and enjoy!
Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC.Learn More...