Lemony Quinoa Eggplant and Capers
From silver_raven_venus 16 years agoIngredients
- 1 medium Diced eggplant shopping list
- extra virgin olive oil shopping list
- 2 svgs red quinoa shopping list
- lemon juice shopping list
- capers shopping list
- 1 cup pesto (refer to my pesto recipe, as it's thicker than most pesto recipes) shopping list
- salt shopping list
How to make it
- Sautee the eggplant with just enough olive oil to not burn it to the pan (1/4-1/2 cup) Sautee on a low temp until the skin is soft and not too tough to chew
- Once nearly done, salt lightly (not necessarily to taste, as it gives a meaty contrast to the entree)
- Upon serving:
- serve up the prepared (hot) quinoa on two plates
- Split up the eggplant to top on the quinoa
- Dress with capers and lemon juice
- Set pesto in two scoops on each plate
- Enjoy! It's easy to make the pesto while waiting on the eggplant to finish cooking. The contrast in flavors in this really work well together!
- If using vegan pesto (ie-my own recipe), this is completely vegan and very very healthy (no bad cholesterol!).
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