Lisa's Herbed Eggplant Medley

This Mediterranean-inspired dish of vegetables and quinoa is rich in flavor.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 45 mins
• Total Time: 2 hr 5 mins
• Calories: 242 Calories

Ingredients

• 2 cups water
• 1 onion, chopped
• 1 clove garlic, minced
• 1 tablespoon chopped fresh parsley
• 3 tomatoes, chopped
• 1 cup quinoa
• 1 (1 1/4 pound) eggplant
• 1 (6 ounce) jar artichoke hearts, drained and thickly sliced
• 2 chopped fresh chives
• 10 chopped fresh basil

Recipe Instructions

Step 1

Preheat oven to 425 degrees F (220 degrees C). Place the eggplant in a shallow, oven-safe dish, and bake for 1 hour until tender, turning every 15 minutes to ensure even cooking. Once done, remove, and allow the eggplant to cool until cool enough to handle.

Step 2

Reduce the oven temperature to 350 degrees F (175 degrees C). Once the eggplant is cool enough to handle, cut it into 1/2 inch pieces, and combine with the tomatoes, onion, artichokes, garlic, parsley, chives, and basil. Pour into a baking dish

Step 3

Bake uncovered in the preheated oven until the onions have softened, about 45 minutes.

Step 4

Meanwhile, bring the quinoa and water to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. To serve, spoon the eggplant mixture over the quinoa.