Ingredients

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!).

Reviews & Comments 2

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  • jaeleepoms 16 years ago
    Always interested in trying new eggplant recipes for some diversity - will have to try this.
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  • erisgrrrl 16 years ago
    I love quinoa and it's really hard to find good recipes. I've never seen red quinoa before though....where do I find it??
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