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RECIPE
15 INGREDIENTS 8 STEPS 1hr 25min

Eggplant and Quinoa Indian Fare

5.0
2 Ratings
This Eggplant and Quinoa Indian Fare is bursting with flavor and comes together with ease!
Eggplant and Quinoa Indian Fare Recipe | SideChef
This Eggplant and Quinoa Indian Fare is bursting with flavor and comes together with ease!
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/
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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/
1hr 25min
Total Time
$1.66
Cost Per Serving

Ingredients

Servings
4
US / METRIC
2
1/2 cup
1/2 Tbsp
Coconut Oil
1 cup
Onions , chopped
1 cup
Tomatoes , chopped
1 bulb
Large Garlic
1/4 cup
Water
1 tsp
Ground Cumin , ground
1 tsp
Curry Powder
1 tsp
Ground Coriander
1/2 tsp
1/2 tsp
Pumpkin Pie Spice
1/2 tsp
Crushed Red Pepper Flakes
1/4 tsp
Chinese Five Spice Powder
Save Time,
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Make grocery shopping easy! Add recipes to your cart, review your ingredients and checkout online with Walmart.
Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
165
FAT
3.4 g
PROTEIN
5.8 g
CARBS
29.7 g

Cooking Instructions

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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 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 Onions (1 cup) and Tomatoes (1 cup) and add to a large sauce pan with Coconut Oil (1/2 Tbsp) 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 (1/2 tsp) , Pumpkin Pie Spice (1/2 tsp) , Crushed Red Pepper Flakes (1/2 tsp) , Ground Turmeric (1/2 tsp) , and Chinese Five Spice Powder (1/4 tsp) with Water (1/4 cup) to help blend the seasonings.
Step 8
Serve with naan bread.
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Nutrition Per Serving
Calories
165
% Daily Value*
Fat
3.4 g
4%
Saturated Fat
1.7 g
8%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
29.7 g
11%
Fiber
5.3 g
19%
Sugars
5.4 g
--
Protein
5.8 g
12%
Sodium
315.5 mg
14%
Vitamin D
--
--
Calcium
68.1 mg
5%
Iron
2.1 mg
12%
Potassium
517.2 mg
11%
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