Lemony Quinoa Eggplant And Capers |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Quinoa made like sicilian eggplant with a twist Ingredients:
1 medium diced eggplant |
extra virgin olive oil |
2 svgs red quinoa |
lemon juice |
capers |
1 cup pesto (refer to my pesto recipe, as it's thicker than most pesto recipes) |
salt |
Directions:
1. 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
2. Once nearly done, salt lightly (not necessarily to taste, as it gives a meaty contrast to the entree)
3. Upon serving:
4. serve up the prepared (hot) quinoa on two plates
5. Split up the eggplant to top on the quinoa
6. Dress with capers and lemon juice
7. Set pesto in two scoops on each plate
8. 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!
9. If using vegan pesto (ie-my own recipe), this is completely vegan and very very healthy (no bad cholesterol!).
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