Crispy Baked Eggplant with Quinoa

Crispy Baked Eggplant with Quinoa is a wholesome and satisfying dish that combines the crunch of baked eggplant with the nutty flavor of quinoa. Perfect for a midnight snack, this dish is both nutritious and delicious, providing a comforting late-night indulgence.

Crispy Baked Eggplant with Quinoa
45 minutes
Difficulty: Easy
American
360 kcal

Ingredients

  • Eggplant - 1 medium (about 300g)
  • Olive oil - 2 tablespoons
  • Salt - 1 teaspoon
  • Black pepper - 1/2 teaspoon
  • Garlic powder - 1/2 teaspoon
  • Paprika - 1/2 teaspoon
  • Quinoa - 1/2 cup (90g)
  • Vegetable broth - 1 cup (240ml)
  • Cherry tomatoes - 1/2 cup (75g), halved
  • Fresh basil - 1/4 cup, chopped
  • Parmesan cheese - 2 tablespoons, grated (optional)

Steps

  1. Preheat the oven to 200°C (400°F).
  2. Slice the eggplant into 1/2 inch thick rounds and place them in a colander. Sprinkle with salt and let them sit for about 15 minutes to draw out moisture.
  3. Rinse the eggplant slices under cold water and pat them dry with paper towels.
  4. In a bowl, mix together olive oil, black pepper, garlic powder, and paprika.
  5. Brush both sides of the eggplant slices with the olive oil mixture and place them on a lined baking sheet.
  6. Bake the eggplant in the preheated oven for 25-30 minutes, flipping halfway through, until golden and crispy.
  7. While the eggplant is baking, rinse the quinoa under cold water. In a saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until the quinoa is fluffy and all the liquid is absorbed.
  8. In a mixing bowl, combine the cooked quinoa, halved cherry tomatoes, and chopped basil. Season with salt and pepper to taste.
  9. Serve the crispy baked eggplant on a plate with a generous scoop of the quinoa mixture on the side. Sprinkle with grated Parmesan cheese if desired.

Nutrition

  • Calories: 360
  • Protein: 10 g
  • Carbs: 51 g
  • Fiber: 11 g
  • Sugar: 4 g
  • Sodium: 300 mg
  • Cholesterol: 0 mg
  • Total Fat: 14 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 10 g
  • Water: 0.4 L

Health Benefits

  • Rich in dietary fiber, promoting digestive health.
  • Packed with antioxidants, particularly from eggplant and tomatoes, which may help reduce inflammation.

Tags

AmericanHealthyMidnight