Quinoa Cakes with Eggplant-tomato Rag and Smoked Mozzarella
From fireraven 16 years ago
- 45 minutes to make
- Serves 4
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.
Ingredients
- For quinoa cakes shopping list
- 1 1/2 cups water shopping list
- 1 cup quinoa shopping list
- 1 large egg, lightly beaten shopping list
- 4 to 5 tablespoons olive oil, divided shopping list
- For Topping shopping list
- 1 1/2 lb eggplant, cut into 1/2-inch cubes shopping list
- 1 small onion, finely chopped shopping list
- 2 teaspoons finely chopped garlic shopping list
- 1/2 teaspoon dried oregano shopping list
- 3 tablespoons olive oil shopping list
- 1 cup grape or cherry tomatoes, halved shopping list
- 1/2 cup drained bottled roasted red peppers, rinsed and chopped shopping list
- 3/4 cup water shopping list
- 1 tablespoon chopped flat-leaf parsley shopping list
- 1/4 lb smoked mozzarella, diced (1 cup) shopping list
How to make it
- 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.
The Rating
Reviewed by 3 people-
Sounds very tasty!
juliecake
in Bluffdale loved it
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I´m also getting into quinoa and this is the kind of recipe for me... Thanks for posting, will make it soon.
inmaculada
in Palma De Mallorca loved it
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