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Quinoa Cakes with Eggplant-Tomato Ragù and Smoked Mozzarella Recipe

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Quinoa Cakes with Eggplant-Tomato Ragù and Smoked Mozzarella
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Ingredients
14
Count
Nutrition
536
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. Make quinoa cakes: Bring water and 1/2 teaspoon salt to a boil in a heavy medium saucepan.
  2. Meanwhile, wash quinoa in 3 changes of water in a bowl, then drain well in a fine-mesh sieve.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Cooks' notes: ·Quinoa cakes can be formed 1 day ahead and chilled, covered. ·Eggplant-tomato ragù, without parsley and mozzarella, can be made 1 day ahead and chilled, covered.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 536.25 Kcal (2245 kJ)
Calories from fat 286.46 Kcal
% Daily Value*
Total Fat 31.83g 49%
Cholesterol 51.6mg 17%
Sodium 240.86mg 10%
Potassium 784.27mg 17%
Total Carbs 45.94g 15%
Sugars 12.38g 50%
Dietary Fiber 9.63g 39%
Protein 18.87g 38%
Vitamin C 36.2mg 60%
Iron 9.9mg 55%
Calcium 342.3mg 34%
Amount Per 100 g
Calories 110.05 Kcal (461 kJ)
Calories from fat 58.79 Kcal
% Daily Value*
Total Fat 6.53g 49%
Cholesterol 10.59mg 17%
Sodium 49.43mg 10%
Potassium 160.95mg 17%
Total Carbs 9.43g 15%
Sugars 2.54g 50%
Dietary Fiber 1.98g 39%
Protein 3.87g 38%
Vitamin C 7.4mg 60%
Iron 2mg 55%
Calcium 70.2mg 34%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.6
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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