Lisa's Herbed Eggplant Medley
Ingredients2 h 5 m servings 242 cals
- 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.
Per Serving: 242 calories; 3.1 g fat; 46.4 g carbohydrates; 10.2 g protein; 0 mg cholesterol; 270 mg sodium. Full nutrition
ReviewsRead all reviews 5
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 di...
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 i...
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