Garlic Pilaf With Cajun Eggplant (Aubergine) |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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BHG Dinnertime Express Ingredients:
1/2 cup shopped onion |
1 teaspoon olive oil |
6 garlic cloves, minced |
2 cups water |
1 cup quinoa, rinsed and drained or 1 cup uncooked long grain rice |
1 cup coarsely shredded carrot |
1 teaspoon cajun seasoning |
1/2 teaspoon salt |
1 (15 ounce) can hominy, rinsed and drained |
1 tablespoon snipped fresh basil or 1 tablespoon fresh rosemary or 1 tablespoon fresh chives or 1 tablespoon fresh thyme or 1 tablespoon oregano |
1 medium eggplant, cut into 1/2-inch slices |
2 teaspoons olive oil |
cajun seasoning |
Directions:
1. In a medium saucepan cook onion in the 1 teaspoon hot oil over medium heat for 3 minutes. Add garlic; cook for 1 minute more. Stir in the water, quinoa, carrot, the 1 teaspoon Cajun seasoning, and the salt.
2. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until quinoa is tender and liquid is absorbed. Stir in hominy and desired herb. Cover and let stand for 1 minute.
3. Meanwhile, lightly brush the eggplant slices with the 2 t oil; sprinkle with additional Cjaun seasoning. Broil in the unheated rach of a broiler pan 4 to 5 inches from the heat for 5 to 6 minutes or just until tender, turning once halfway through cooking.
4. To serve, divide eggplant slices among 4 dinner plates. Top with quinoa mixture.
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