Courgetti is the charming term for zucchini noodles or zucchini pasta (or, and I can’t believe I’m writing this, “zoodles”) that I’ve found used in the United Kingdom. Courgetti is succinct, so I like it better.
The dish can be fully prepared up to 6 hours ahead.
Preheat oven to 400ºF. 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.
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.
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.