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Eggplant and Quinoa Indian Fare
Recipe

15 INGREDIENTS • 8 STEPS • 1HR 25MINS

Eggplant and Quinoa Indian Fare

5
2 ratings
This Eggplant and Quinoa Indian Fare is bursting with flavor and comes together with ease!
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Eggplant and Quinoa Indian Fare
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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
Quinoa
1/2 cup
Coconut Oil
1/2 Tbsp
Coconut Oil
Onion
1 cup
Onion, chopped
Tomato
1 cup
Tomato, chopped
Garlic
1 bulb
Garlic, Large
Water
1/4 cup
Water
Ground Cumin
1 tsp
Ground Cumin, ground
Ground Coriander
1 tsp
Ground Coriander
Salt
1/2 tsp
Pumpkin Pie Spice
1/2 tsp
Pumpkin Pie Spice
Crushed Red Pepper Flakes
1/2 tsp
Crushed Red Pepper Flakes
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 (1/2 Tbsp) 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 (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 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.
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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