Courgetti is the charming term for zucchini noodles or zucchini pasta (or, and I cant believe Im writing this, zoodles) that Ive found used in the United Kingdom. Courgetti is succinct, so I like it better.
Directions for: Courgetti with Quinoa, Roasted Eggplant & Lemon Mustard Vinaigrette
Ingredients
3 - 4 baby eggplants, halved and scored
1 Tbsp + 1 tsp extra-virgin olive oil
Sea salt, to taste, plus more for serving
cup water
cup dry quinoa
1 zucchini (courgette), spiral sliced or made into ribbons with a Y-peeler
1 handful fresh cilantro, roughly chopped
1 Tbsp extra-virgin olive oil
1 Tbsp lemon juice
1 tsp grainy mustard
1 tsp maple syrup
Ground black pepper, to taste
Directions
1. Preheat oven to 400F. On a medium baking sheet, toss eggplant with 1 teaspoon oil, season with salt, and place scored-side down (purple skin faces up). Roast for 25 to 30 minutes, until meltingly tender.
2. Meanwhile, in a medium saucepan, bring water and quinoa to a boil, reduce to a simmer, cover, and cook for 15 minutes. Remove from heat and steam, covered, for 5 minutes. Fluff with a fork and add to a large bowl along with zucchini noodles.
3. For the dressing, in a small bowl, combine olive oil, lemon juice, maple syrup, and ground pepper. Season with salt, to taste. Add dressing to quinoa and zucchini; toss well to combine and transfer to a serving bowl. Top with roasted eggplant and serve.
Tips and Substitutions
The dish can be fully prepared up to 6 hours ahead.
Source and Credits
Courtesy of Allison Day of yummybeet.com
See more: Dinner, Healthy, Lunch, Rice/Grain, Roast, Salad, Vegetables, Vegetarian