Cheese Baked Eggplant with Warm Red Quinoa

Recipe from Mama Me Gluten Free (dot) com

Projected time start to finish: About 1 hour



2 small to medium eggplant

Kosher salt

Extra virgin olive oil

Approximately 1 1/2 cups shredded mozzarella (use vegan for vegan or dairy-free)

Italian seasoning


Scant 2 cups uncooked red quinoa, rinsed thoroughly


Pinch of kosher salt

Extra virgin olive oil

Half a lemon

Garlic granules or powder


Wash eggplant and chop off ends. Slice lengthwise in 1/4-inch pieces. Place on two baking sheets and sprinkle salt over top of slices. Let sit about 15-20 minutes to draw out some of the moisture.

While eggplant is sitting, rinse red quinoa thoroughly a few times in cold water. In a medium to large saucepan, add quinoa and about 2 1/2 cups water. Add a pinch of salt. Bring to a boil and then reduce heat to a simmer, stirring occasionally. Cook for about 15-20 minutes or until almost all the water is absorbed. Turn off heat.

While quinoa is cooking, preheat oven to 375 degrees.

Rinse eggplant and firmly pat dry with paper towels or clean lint-free dish towels to remove excess moisture. Line baking sheets with parchment paper. Brush each side of eggplant with olive oil and place on parchment paper. Bake (top rack for gas oven) for about 15-20 minutes.

While eggplant is baking, toss shredded cheese together with a few dashes of Italian seasoning. Don't overdo it - you want just enough to give a light taste but not overwhelm.

Remove eggplant from oven and turn each slice to the other side. Sprinkle seasoned cheese over each slice and return to oven for about 10-15 minutes.

While eggplant is cooking, return to quinoa and toss with a tablespoon or two of olive oil and the juice of half a lemon. Add a dash or two of garlic granules or powder to taste (start with a small amount). There should already be enough salt in it, but add more if you need to.

Serve eggplant together with quinoa.