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Grilled eggplant Buddha bowl served
Nutritious and tasty grilled eggplant Buddha bowl with quinoa

Grilled Eggplant & Quinoa Bowl

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses Quick Meals
The essence of a Buddha bowl is abundance and balance: grains, vegetables, protein, and healthy fats in one bowl. Here, the eggplant isn't spongy but roasts to creamy perfection, chickpeas crunch, and avocado soothes like butter. A bowl where every bite is different, yet harmonious.
🕒 Prep Time 25 mins
🍳 Cook Time 20 mins
⌛ Total Time 45 mins
🍽️ Servings 2 servings
🔥 Calories 420 kcal
🌍 Cuisine Mediterranean

Ingredients

Equipment Needed

  • Grill pan
  • Pot (for quinoa)
  • Strainer
  • Kitchen paper towels
  • Large serving bowl

Allergen Information

⚠️ Sesame

Instructions

1 ✓

Place quinoa in a strainer and rinse thoroughly under hot running water for 1-2 minutes. Cook in double the amount of salted water (approx 15 mins), then let rest covered.

Tip: Hot water rinse dissolves bitter saponin from the grains.
2 ✓

Cut eggplant lengthwise into 1/2 inch slices. Salt both sides generously and let sit for 15 minutes until it starts to 'bead'.

Tip: Salt draws water and bitter compounds out of cells (osmosis), so eggplant absorbs less oil when fried.
3 ✓

Pat eggplants dry with paper towels. Brush with olive oil, sprinkle with garlic powder and pepper. Grill in hot pan for 3-4 minutes per side until soft and striped.

Tip: Dry surface is essential for browning. If it stays wet, it just steams.
4 ✓

Meanwhile, in a skillet with a little oil, sauté drained, patted-dry chickpeas until skins blister and they become crispy.

Tip: Moisture is the enemy here too: the drier the chickpea, the crispier the result.
5 ✓

Toss spinach with a drop of olive oil and lemon juice (no cooking needed, acid softens it slightly).

Tip: Citric acid 'pre-digests' leaves, making them softer but keeping them fresh.
6 ✓

Assemble bowl: quinoa at bottom, ringed with eggplant, spinach, crispy chickpeas, and sliced avocado. Sprinkle with sesame seeds and parsley.

Tip: Different temperatures and textures (warm quinoa, cold avocado, crispy chickpeas) make it exciting.

Recipe FAQ

Why is the eggplant bitter?
Older varieties can contain bitter compounds. Salting and resting helps draw this out along with moisture.
Why did the quinoa turn out bitter?
Grains are coated in saponin (natural insect repellent), which must be washed off thoroughly with hot water before cooking.

Ingredients

  • 2 medium Eggplants
  • 3/4 cup Quinoa (uncooked)
  • 3.5 oz Fresh Spinach Leaves
  • 5 oz Cooked Chickpeas (canned is fine)
  • 1 whole Ripe Avocado
  • 2 tbsp Fresh Lemon Juice
  • 4 tbsp Olive Oil
  • 1 tsp Garlic Powder
  • 1 1/2 tsp Salt
  • 1/2 tsp Ground Black Pepper
  • 2 tbsp Sesame Seeds
  • 1 bunch Fresh Parsley