Charred Eggplant With Umami Sauce
[Vegan]

To Make the Eggplant:

1. Cut the eggplant in 1/2-inch thick slices.
2.  Sprinkle with salt, and leave in a colander to release its bitter juices, for 30 minutes.
3. Rinse and dry the eggplant, brush liberally with the olive oil, and salt.
4. Heat a bbq grill on high.
5. Grill the eggplant pieces for 2-3 minutes per side, or until nicely charred, and soft.

To Make the Quinoa:

1. Heat 2 tablespoons of olive oil, and add the cooked quinoa to the pan.
2. Reduce heat to medium-low, and cook without too much stirring, until the quinoa gets toasty, and nicely colored.
3. Add the smashed garlic in the end, and cook some more.  If needed, add more oil.

To Make the Umami Sauce:

1. In a bowl, mix all ingredients, except the oil, then slowly drizzle both the olive and truffle oils, while whisking, until it's fully incorporated and emulsified.

To Assemble the Salad:

1. Spread some of the toasted quinoa on the bottom of your plate.
2. Arrange the eggplant pieces on top, and drizzle with half of the dressing, sprinkle with the parsley, and the sesame seeds.