This Mediterranean-inspired dish of vegetables and quinoa is rich in flavor.

Recipe Summary

prep:
20 mins
cook:
1 hr 45 mins
total:
2 hrs 5 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

242 calories; protein 10.2g; carbohydrates 46.4g; fat 3.1g; sodium 269.9mg. Full Nutrition
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Reviews (5)

Most helpful positive review

Rating: 4 stars
09/05/2008
This recipe is very fresh-tasting and the herbs are wonderful. However the suggestion to bake the eggplant was not a good idea. It made my eggplant mush so I couldn't include it. I instead diced a raw yellow squash I had on hand and tossed it in the oven with the other ingredients for the recommended time. This worked out really well. My onion was nice and mild so even though it retained some crunch its flavor wasn't too strong. Quinoa is one of my favorite grains (worth a try if you've never had it!) and it went really well with the other fresh ingredients. This is a great one for dinner after a summer trip to the farmer's market. Read More
(31)

Most helpful critical review

Rating: 1 stars
08/25/2009
Very bland. I did not think it was worth time and effort. Read More
(6)
9 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
09/04/2008
This recipe is very fresh-tasting and the herbs are wonderful. However the suggestion to bake the eggplant was not a good idea. It made my eggplant mush so I couldn't include it. I instead diced a raw yellow squash I had on hand and tossed it in the oven with the other ingredients for the recommended time. This worked out really well. My onion was nice and mild so even though it retained some crunch its flavor wasn't too strong. Quinoa is one of my favorite grains (worth a try if you've never had it!) and it went really well with the other fresh ingredients. This is a great one for dinner after a summer trip to the farmer's market. Read More
(31)
Rating: 4 stars
01/07/2011
Thought this was great. Instead of baking (I know better for you) I fried in cast iron skillet adding onion & garlic then rest of ingredients. Added some mushrooms too. Was perfect made it in half of the suggested cooking time and entire family (two four year olds & hubbie) loved it. Definitely will do again! Read More
(12)
Rating: 5 stars
06/02/2009
Yum! I love eggplant and this was a hit. Read More
(9)
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Rating: 1 stars
08/25/2009
Very bland. I did not think it was worth time and effort. Read More
(6)
Rating: 4 stars
08/10/2010
Very good easy to make. I served with quinoa as a main dish and again the next day with meat and quinoa as a side dish. It was good cold the next day! Will make again Read More
(6)
Rating: 3 stars
12/25/2020
The recipe worked well, but it lacked in flavors. Read More
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Rating: 5 stars
04/12/2021
Nice light and fresh dish, I made a few adaptations as I went along - my eggplant was soft after 30 minutes, and I wanted to keep the herbs fresh so I added them after roasting the veggies. Also, when roasting the veggies, I added some seasoning of salt and pepper and olive oil. The veggies release some juice that goes nicely on top of the quinoa. Read More