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| Lisa's Herbed Eggplant Medley |
"This Mediterranean-inspired dish of vegetables and quinoa is rich in flavor."
Ingredients :
- 1 (1 1/4 pound) eggplant
- 3 tomatoes, chopped
- 1 onion, chopped
- 1 (6 ounce) jar artichoke hearts, drained and thickly sliced
- 1 clove garlic, minced
- 1 tablespoon chopped fresh parsley
- 2 chopped fresh chives
- 10 chopped fresh basil
- 1 cup quinoa
- 2 cups water
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 2H5M |
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- Preheat oven to 425 degrees F (220 degrees C). Place the eggplant in a shallow, oven-safe dish, and bake for 1 hour until tender, turning every 15 minutes to ensure even cooking. Once done, remove, and allow the eggplant to cool until cool enough to handle.
- Reduce the oven temperature to 350 degrees F (175 degrees C). Once the eggplant is cool enough to handle, cut it into 1/2 inch pieces, and combine with the tomatoes, onion, artichokes, garlic, parsley, chives, and basil. Pour into a baking dish
- Bake uncovered in the preheated oven until the onions have softened, about 45 minutes.
- Meanwhile, bring the quinoa and water to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. To serve, spoon the eggplant mixture over the quinoa.
Notes :
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