Recipe

Side

Roasted Eggplant with Quinoa Salad

By FDL

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

Ingredients
Ingredients
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  • Preparation time
  • Cooking time
  • Recipe category Side
  • Recipe yield 4
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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