Roasted Eggplant with Quinoa Salad

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.

August 18, 2018

Type of dish

Dietary Consideration

serves for

4

total time

0 HR 45 MIN

ingredients

aubergine
2 large, halved
Olive oil
2 tbsp
Quinoa
250 g, mixed, red and white, rinsed
vegetable stock
750 ml
Pine nuts
3 tbsp
cranberries
3 tbsp, dried
Mint
3 tbsp, leaves, chopped
salt
Pepper
black, freshly ground

Preparation

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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