This Eggplant and Quinoa Indian Fare is bursting with flavor and comes together with ease!
Total Time
1hr 25min
5.0
2 Ratings
Author: Lemons and Basil
Servings:
4
Ingredients
•
2
Small
Eggplants
•
1/2
cup
Quinoa
•
2
tsp
Coconut Oil
•
1
cup
Onions
, chopped
•
1
cup
Tomatoes
, chopped
•
1
bulb
Large
Garlic
•
4
Tbsp
Water
•
1
tsp
Ground Cumin
, ground
•
1
tsp
Curry Powder
•
1
tsp
Ground Coriander
•
as needed
Salt
•
as needed
Pumpkin Pie Spice
•
as needed
Crushed Red Pepper Flakes
•
as needed
Ground Turmeric
•
as needed
Chinese Five Spice Powder
Cooking Instructions
1.
Preheat oven to 500 degrees F (260 degrees C).
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.
3.
Once the eggplant has cooked, while it cools, cook the Quinoa (1/2 cup) according to the package directions.
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 (2 tsp) and minced garlic. Cook the onions and garlic clove 2 to 3 minutes on medium heat.
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.
6.
Add cooked eggplant and quinoa to the onion and tomato mixture, stir until well combined.
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.
8.
Serve with naan bread.
Nutrition Per Serving
CALORIES
165
FAT
3.4 g
PROTEIN
5.8 g
CARBS
29.7 g
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