Ingredients

• 1 1/2 pounds eggplant, cut into 1/8-inch thick slices
• 1 tablespoon olive oil, or more to taste
• 1 pinch smoked salt, or to taste
• 1 pinch garlic powder, or to taste
• 1 bunch watercress, chopped
• 2 (15 ounce) cans white beans, drained
• 3 cups cooked quinoa
• 12 leaves fresh basil

Instructions

1. Preheat grill for medium heat.
2. Lay eggplant slices on a grill topper. Brush with olive oil. Season with smoked salt and garlic powder. Grill until browned, about 5 minutes.
3. Place watercress in a microwave-safe bowl. Heat in the microwave until wilted, about 3 minutes.
4. Mash white beans in a large bowl. Mix in quinoa. Place a dollop of the mixture in the middle of each eggplant slice. Fold in ends to create 12 parcels.
5. Top each eggplant parcel with a basil leaf. Divide watercress among parcels.