Name: Eggplant “Caviar” on Grilled Quinoa Polenta
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 medium eggplant; 1 tablespoon extra-virgin olive oil (plus 1 teaspoon, divided); 1 teaspoon fresh lemon juice; 1 package prepared quinoa polenta (18-ounce) (any flavor, chilled); 1 tablespoon canola oil; flat-leaf parsley sprigs (for garnish); kosher salt and black pepper (to taste)

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Eggplant “Caviar” on Grilled Quinoa Polenta — Formulation & Method | CuliNect