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Monday, November 4, 2019

Mediterranean Eggplant & Quinoa

Butter roasted eggplant seasoned beautifully with Mediterranean seasoned quinoa & toasted pined nuts.


  1. Cut your eggplant in half lengthwise. Season with salt and pepper. Heat a pan on medium high heat and add lots of butter. 
  2. Preheat your oven to 400 degrees. Sear your eggplant slices skin side up in your buttered pan for about 2 minutes. Drizzle some oil in your baking dish. Bake your eggplant skin side down for about 40 minutes, ( during the last 6 minutes sprinkle a little mozzarella cheese on one of your eggplant slices if you'd like). During the last 10 minutes of baking add some pine nuts to the baking dish and bake for the remainder of the time.
  3. While your eggplant is baking, wash, rinse, and drain your quinoa. Bring a pot of salted water to a boil. Set to a simmer and simmer for about 7 minutes or until nice and tender. Drain and set aside.
  4. Season your quinoa with ground cumin, and coriander powder, mix well. Top your buttered eggplant with your seasoned quinoa, garnish with your fresh cilantro and toasted pine nuts, and enjoy! #recipesbyvance
Recipe by Vance Harris

Photograph by Jules "eggplant with quinoa-2" licensed under CC BY 2.0

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