Quinoa and Roasted Parmesan Eggplant. This recipe is perfect for plant-based eaters, vegetarians, or anyone looking for a healthy and satisfying meal.
This dish is so easy to make, requires minimal ingredients, and delivers on taste in a big way. So, let’s get roasting!
Slice the eggplant in half lengthwise, and score the flesh in a diamond crosshatch pattern. Squeeze the eggplant to open the cuts and sprinkle the top and inside with salt. Set this aside for about 30 minutes.
Preheat the oven to 400º. Prepare a baking sheet with a parchment paper and set aside. In a medium pot over high heat, bring the quinoa, water and 1/2 teaspoon kosher salt to a rolling boil, stirring occasionally. Reduce the heat to low, and simmer until the quinoa has fully absorbed the water, about 15 minutes. Remove from the heat and set aside.
After the eggplant has rested for 30 minutes, gently squeeze the edges to release the juice, and wipe the surfaces dry with a paper towel. Arrange on the baking sheet fleshy side up, and brush each half with olive oil. Roast until the top of the eggplant begins to brown and crisp, about 1 hour. Let the eggplant cool for at least 10 minutes, then using a tablespoon, scoop all of the flesh of the eggplant into a large serving bowl.
Add 1 tablespoon olive oil, the Parmesan cheese, and the cooked quinoa. Toss gently, salt and pepper to taste, sprinkle with red chili flakes to taste, and serve.
Recipe
Quinoa and Roasted Parmesan Eggplant
1 large (about 1 pound) eggplant
2 cups quinoa, rinsed and drained
4 cups water
Kosher salt
2 tablespoons extra-virgin olive oil
1/2 cup grated Parmesan cheese
Freshly ground pepper
1/2 teaspoon red chili flakes
Slice the eggplant in half lengthwise, and score the flesh in a diamond crosshatch pattern. Squeeze the eggplant to open the cuts and sprinkle the top and inside with salt. Set this aside for about 30 minutes.
Preheat the oven to 400º. Prepare a baking sheet with a parchment paper and set aside. In a medium pot over high heat, bring the quinoa, water and 1/2 teaspoon kosher salt to a rolling boil, stirring occasionally. Reduce the heat to low, and simmer until the quinoa has fully absorbed the water, about 15 minutes. Remove from the heat and set aside.
After the eggplant has rested for 30 minutes, gently squeeze the edges to release the juice, and wipe the surfaces dry with a paper towel. Arrange on the baking sheet fleshy side up, and brush each half with olive oil. Roast until the top of the eggplant begins to brown and crisp, about 1 hour. Let the eggplant cool for at least 10 minutes, then using a tablespoon, scoop all of the flesh of the eggplant into a large serving bowl. Add 1 tablespoon olive oil, the Parmesan cheese, and the cooked quinoa. Toss gently, salt and pepper to taste, sprinkle with red chili flakes to taste, and serve.
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