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Roasted Eggplant with Quinoa Salad

Roasted Eggplant with Quinoa Salad

Looking for new first course ideas? Try this roasted eggplant with quinoa salad perfect for summer.

18 August, 2018
Average: 2 (14 votes)

Type of dish

Dietary Consideration

serves for


total time

0 HR 45 MIN


2 large, halved
Olive oil
2 tbsp
250 g, mixed, red and white, rinsed
Vegetable stock
750 ml
Pine nuts
3 tbsp
3 tbsp, dried
3 tbsp, leaves, chopped
black, freshly ground


How to make roasted eggplant with quinoa salad

  • Preheat the oven to 190°C (170° fan)| gas 5.
  • Make a criss-cross pattern in the flesh of the aubergine using the tip of a sharp paring knife.
  • Brush with the olive oil and season with salt and pepper before arranging in a roasting tray.
  • Roast for about 30 minutes until the flesh is tender to the tip of a knife.
  • In the meantime, place the quinoa in a large saucepan. Cook over a medium heat until dried out, stirring from time to time.
  • Add the stock and bring to the boil.
  • Once boiling, cover with a lid and cook over a low heat until the quinoa has absorbed the stock, about 15-20 minutes.
  • Remove from the heat and let cool to one side, still covered, for 10 minutes.
  • After cooling, fluff with a fork. Season to taste with some salt and pepper.
  • Remove the aubergine from the oven when ready and arrange on serving plates.
  • Top with the quinoa before serving with a sprinkling with pine nuts, dried cranberries, and chopped mint.

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