Charred Eggplant with Umami Sauce

Cut eggplant in 1/2-inch (1.5 cm) thick slices. Sprinkle with salt, and leave in a colander to release its bitter juices, about 30 minutes. Rinse and dry eggplant. Brush liberally with olive oil and sprinkle salt to taste.

Heat a grill on high. Grill eggplant pieces for 2–3 minutes each side, or until nicely charred and soft.

In a pan, heat olive oil and add cooked quinoa. Reduce heat to medium-low, and cook without stirring too much, until quinoa gets toasted and nicely colored. Add 1 to 2 smashed garlic cloves and cook for 1–2 more minutes. If needed, add more oil.

To make the umami sauce, mix nutritional yeast, soy sauce, vinegar, water, garlic, and smoked paprika. Slowly drizzle both the olive and truffle oils, while whisking, until fully incorporated and emulsified. Reserve 1/2 of the dressing for another use.

Spread some of the toasted quinoa on the bottom of your plate. Arrange half of the eggplant pieces on top, and drizzle with 1/4 of the dressing. Top with the rest of the quinoa and eggplant, drizzle some more of the dressing, and sprinkle fresh parsley, and toasted sesame seeds on top.