Eggplant steaks with pistachio & mint quinoa salad
2 tbs gluten-free tamari 1 tsp smoked paprika 1 tsp ground coriander 1 lime, rind finely grated, juiced, plus extra lime wedges, to serve 11 ⁄ 2 tbs pure maple syrup 150g snow peas, thinly sliced 320g (2 cups) cooked quinoa 2 vine-ripened tomatoes, deseeded, chopped 12 ⁄ cup fresh mint leaves, chopped, plus extra, to serve 12 ⁄ cup fresh continental parsley, chopped, plus extra, to serve 2 eggplants, cut into 16 x 1.5cm-thick rounds 2 tbs pistachios, chopped
1 Combine the tamari, paprika, coriander, lime rind and juice, and 2 tsp maple syrup in a bowl. Set aside. 2 Place the snow peas in a heatproof bowl. Pour over enough boiling water to cover and set aside for 10 seconds. Drain and refresh under cold running water. Drain. 3 Combine the quinoa, snow peas, tomato, mint, parsley and half the marinade in a large bowl. Season. 4 Preheat a barbecue plate or chargrill pan on medium-high. Add the remaining 1 tbs maple syrup to the remaining marinade. Lightly spray the eggplant with oil. Cook, brushing regularly with the marinade, for 4 minutes each side, or until tender and sticky. 5 Arrange eggplant on the quinoa salad. Sprinkle with pistachios and extra herbs and serve with lime wedges.
PER SERVE • 10g protein • 6g fat (1g saturated fat) • 30g carb • 11g dietary fibre • 238 Cals (994kj)