Recipe

Quinoa Cakes With Eggplant-tomato Rag And Smoked Mozzarella Recipe

Add Step-by-Step Photos	Fireraven / All my dishes 4 months, 3 weeks ago My husband and I try to eat 1 or 2 meatless meals a week. This is a recipe I found in Gourmet mag and is really really good. Prep:30m Cook:45m Servings:4	Fireraven
	eggplant tomoato meatless

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Ingredients

For Quinoa Cakes

1 1/2 cups water

1 cup quinoa

1 large egg, lightly beaten

4 to 5 tablespoons olive oil, divided

For Topping

1 1/2 lb eggplant, cut into 1/2-inch cubes

1 small onion, finely chopped

2 teaspoons finely chopped garlic

1/2 teaspoon dried oregano

3 tablespoons olive oil

1 cup grape or cherry tomatoes, halved

1/2 cup drained bottled roasted red peppers, rinsed and chopped

3/4 cup water

1 tablespoon chopped flat-leaf parsley

1/4 lb smoked mozzarella, diced (1 cup)

Directions

Make quinoa cakes: Bring water and 1/2 teaspoon salt to a boil in a heavy medium saucepan.

Meanwhile, wash quinoa in 3 changes of water in a bowl, then drain well in a fine-mesh sieve.

Stir quinoa into boiling water and return to a boil, then simmer, covered, until quinoa is dry and water is absorbed, 20 to 30 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer to a large bowl and cool, stirring occasionally, 10 minutes, then stir in egg.

Line a baking sheet with plastic wrap and lightly brush with oil. Lightly oil a 1-cup dry-ingredient measure. Pack enough quinoa into measure with a rubber spatula to fill it two-thirds full. (If spatula becomes sticky, dip in water.) Unmold onto baking sheet and gently pat quinoa into a 4-inch-wide patty with spatula. Make 3 more quinoa cakes, brushing measure with oil each time. Chill cakes, uncovered, at least 15 minutes.

Make topping while quinoa cooks and chills: Toss eggplant with 1 teaspoon salt in a colander and drain 30 minutes. Squeeze handfuls of eggplant to extract liquid, then pat dry.

Cook eggplant, onion, garlic, oregano, and 1/4 teaspoon each of salt and pepper in oil in a 12-inch heavy skillet over medium heat, covered, stirring occasionally, until softened, about 5 minutes. Stir in tomatoes, roasted peppers, and water and simmer, covered, stirring occasionally, until eggplant is very tender and mixture is thick (if dry, thin with a little water), about 10 minutes.

Cook quinoa cakes: Heat 2 tablespoons oil in a 12-inch nonstick skillet over medium heat until it shimmers. Carefully add quinoa cakes and cook, turning once carefully and adding remaining 2 to 3 tablespoons oil, until crisp and golden, 8 to 10 minutes total (pat cakes to reshape with cleaned rubber spatula while cooking if necessary). Transfer to plates.

To serve: Return eggplant ragù to a simmer and stir in parsley and half of mozzarella, then simmer, stirring, until cheese just begins to soften, about 30 seconds. Spoon over quinoa cakes, then sprinkle with remaining mozzarella.

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Comments

invisiblechef 4 months, 3 weeks ago said:
OH MY GOODNESS!! I'm just getting into quinoa, and have a couple recipes up if you want to check them out, but this has got to be the best looking so far. I can't wait to try this out, thanks so much:)

rosemaryblue 4 months ago said:
I love quinoa! First ate it about 12 years ago. This is a great recipe! :)

juliecake 3 months ago said:
Sounds very tasty!

inmaculada 2 months, 1 week ago said:
I´m also getting into quinoa and this is the kind of recipe for me... Thanks for posting, will make it soon.

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