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Eggplant and Quinoa Indian Fare
Recipe

15 INGREDIENTS • 8 STEPS • 1HR 25MINS

Eggplant and Quinoa Indian Fare

5.0
2 ratings
This Eggplant and Quinoa Indian Fare is bursting with flavor and comes together with ease!
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Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
This Eggplant and Quinoa Indian Fare is bursting with flavor and comes together with ease!
1HR 25MINS
Total Time
$1.66
Cost Per Serving
Ingredients
Servings
4
us / metric
Eggplant
2
Small Eggplants
Quinoa
1/2 cup
Coconut Oil
2 tsp
Coconut Oil
Onion
1 cup
Onion, chopped
Tomato
1 cup
Tomato, chopped
Garlic
1 bulb
Large Garlic
Water
4 Tbsp
Water
Ground Cumin
1 tsp
Ground Cumin, ground
Ground Coriander
1 tsp
Ground Coriander
Salt
as needed
Pumpkin Pie Spice
as needed
Pumpkin Pie Spice
Crushed Red Pepper Flakes
as needed
Crushed Red Pepper Flakes
Ground Turmeric
as needed
Nutrition Per Serving
VIEW ALL
Calories
165
Fat
3.4 g
Protein
5.8 g
Carbs
29.7 g
Add to plan
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Eggplant and Quinoa Indian Fare
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author_avatar
Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
Cooking InstructionsHide images
step 1
Preheat oven to 500 degrees F (260 degrees C).
step 2
Add the Eggplants (2) to the baking sheet and bake for 1 hour, then allow to cool to room temperature. Peel off the skin and chop the cooked eggplant, should be approximately 1.5 to 2 cups.
step 2 Add the Eggplants (2) to the baking sheet and bake for 1 hour, then allow to cool to room temperature. Peel off the skin and chop the cooked eggplant, should be approximately 1.5 to 2 cups.
step 3
Once the eggplant has cooked, while it cools, cook the Quinoa (1/2 cup) according to the package directions.
step 3 Once the eggplant has cooked, while it cools, cook the Quinoa (1/2 cup) according to the package directions.
step 4
Meanwhile, mince the Garlic (1 bulb) and prepare the Onion (1 cup) and Tomato (1 cup) and add to a large sauce pan with Coconut Oil (2 tsp) and minced garlic. Cook the onions and garlic clove 2 to 3 minutes on medium heat.
step 4 Meanwhile, mince the Garlic (1 bulb) and prepare the Onion (1 cup) and Tomato (1 cup) and add to a large sauce pan with Coconut Oil (2 tsp) and minced garlic. Cook the onions and garlic clove 2 to 3 minutes on medium heat.
step 5
Add the tomatoes and continue cooking another 4 to 5 minutes or until onions are translucent and tomatoes have released their juices and cooked down.
step 6
Add cooked eggplant and quinoa to the onion and tomato mixture, stir until well combined.
step 7
Then, add Curry Powder (1 tsp), Ground Cumin (1 tsp), Ground Coriander (1 tsp), Salt (as needed), Pumpkin Pie Spice (as needed), Crushed Red Pepper Flakes (as needed), Ground Turmeric (as needed), and Chinese Five Spice Powder (as needed) with Water (4 Tbsp) to help blend the seasonings.
step 7 Then, add Curry Powder (1 tsp), Ground Cumin (1 tsp), Ground Coriander (1 tsp), Salt (as needed), Pumpkin Pie Spice (as needed), Crushed Red Pepper Flakes (as needed), Ground Turmeric (as needed), and Chinese Five Spice Powder (as needed) with Water (4 Tbsp) to help blend the seasonings.
step 8
Serve with naan bread.
step 8 Serve with naan bread.
Tags
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Dairy-Free
Gluten-Free
Shellfish-Free
Vegan
Vegetarian
Indian
Vegetables
Whole Grains
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