30 min Baked Eggplant with Tomato Quinoa has just become my new vegetarian favourite on our weekly menu rotation. This surprisingly light dish is perfectly satisfying even as a one course meal. High nutritional values are also a fantastic bonus. Brilliant, easy, gluten free recipe idea for leftover quinoa.
After our week drive around holiday (more about it another time) in Cornwall we stayed at a charming, grade two listed pub with hotel rooms, in Wiltshire called The Marlborough. The owners of this place are very much into good food and this certainly shines through the dishes I tried (Rick Stein’s restaurant across the road surely does keep the pressure on the high quality of food in the area). Baked eggplant with tomato quinoa in particular captured my attention. As soon as we returned home I made my own version of this lovely dish to share it here with you.
In a nutshell, baked eggplant with tomato quinoa is an overall winner for all those who are into vegetarian food, and also try to keep the calories down, but don’t feel like another salad. The only naughty part is in the sprinkle of that lovely Parmigiano Reggiano, which I strongly believe this dish was invented for! There! If you know me a little bit you know that I could have tomatoes with every meal and I am simply over the moon if I can snow some hard, salty cheese over them.
Baked Eggplant with Tomato Quinoa recipe – delicious way to use leftover quinoa
Baked eggplant with tomato quinoa should be served straight after cooking. While the quinoa tomato topping will happily stay in the fridge for a few days, the aubergines will not appreciate that much delay. Bake’m and serve’m nice and fresh.
So, although it might sound like a complicated dish to put together at first, Baked Eggplant with Tomato Quinoa is surprisingly easy to prepare. Here is how to put it all together in less than 30 min:
- 1 medium eggplant
- 2 garlic cloves, chopped
- 1 medium red onion, chopped
- 1 can chopped tomatoes (400g)
- 30g uncooked quinoa, well rinsed (or 100g cooked quinoa)
- 2 handfuls of fresh spinach
- ½ teaspoon brown sugar
- 1 teaspoon mild paprika powder
- ¼ teaspoon Garam Masala
- ½ teaspoon dry oregano
- Olive oil
- Salt & pepper, use to season the ready ragu after it reduced
- Parmigiano Reggiano, finely grated
- Fresh oregano and basil leaves
- Preheat oven to 200C.
- Halve your eggplant lengthwise and brush with some olive oil. Place it on a lined baking tray and bake for 30 min.
- Meanwhile, fry chopped garlic with onion in a little olive oil, on a low heat, until onions turn translucent (about 10 min). Add spices (apart from salt & pepper), tomatoes, quinoa and reduce it all slowly to a ragu consistency. At the last minute stir in some spinach.
- Adjust the seasoning with salt and pepper and serve over the aubergine boats with a generous dusting of Parmesan and freshly ground pepper.