April 18th, 2024
Recipes
Mediterranean Eggplant and Quinoa Bowls
Valentina P
- Difficulty
•
- Time 15"
Mediterranean Eggplant and Quinoa Bowls! Tender fried eggplant, tomatoes, cucumbers, hummus and feta over a bed of fluffy quinoa.
How To MakeDiet Type: Plant-based
Shopping List
- 6 ounces eggplant (about 1/2 medium eggplant)
- 1 cup cooked quinoa
- 1/2 cup hummus (store-bought or homemade)
- 1/2 cup cherry tomatoes
- 1/2 cup cucumber, quartered and sliced
- 1/2 cup feta cheese, diced
- cooking oil, for frying (such as grapeseed oil or avocado oil)
- chopped parsley, for topping
Instructions
- Step 1: Roughly peel the eggplant and dice it into bite-sized pieces.
- Step 2: Heat a thin layer of cooking oil in a skillet over medium-high heat. Add the diced eggplant to the hot oil, it should sizzle on contact. Season with a little salt and pepper. Continue cooking the eggplant, stirring often, for 5 to 10 minutes. The eggplant will be ready when it the pieces are golden brown and tender. Add more oil as needed (eggplant loves to soak up oil).
- Step 3: Once the eggplant looks almost ready, add the whole cherry tomatoes to the skillet with the eggplant. Cook for one to two minutes, or until the tomatoes begin to soften.
- Step 4: Transfer the eggplant and tomato to a paper towel lined plate.
- Serve: Assembly time! Build each bowl with the divided warm quinoa, cucumber, tomatoes, eggplant, and feta cheese. Add a big dollop of hummus on each and serve.
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What you should eat next
Mediterranean Eggplant and Quinoa Bowls
PT15M 6 ounces eggplant (about 1/2 medium eggplant) 1 cup cooked quinoa 1/2 cup hummus (store-bought or homemade) 1/2 cup cherry tomatoes 1/2 cup cucumber, quartered and sliced 1/2 cup feta cheese, diced cooking oil, for frying (such as grapeseed oil or avocado oil) chopped parsley, for topping Gluten Free Vegan 2 Servings
Ingredients:
