Quinoa with Eggplant

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Quinoa with Eggplant

 

(Dr. Mirkin)

 

 

 

1 large eggplant

 

2 tablespoons olive oil

 

1 large onion, chopped

 

3 cloves garlic, minced

 

3 ounces tomato paste (1/2 of a small can or tube)

 

1/2 teaspoon ground cumin

 

1/2 teaspoon ground coriander

 

1/2 teaspoon allspice

 

pinch cayenne pepper, or to taste

 

1 16-ounce can chickpeas, undrained

 

2 tablespoons pinenuts

 

3 cups cooked quinoa

 

 

 

 

Optional garnishes

 

lemon wedges

 

chopped Italian parsley

 

freshly ground pepper and salt to taste

 

 

Select a shiny, firm eggplant. Cut off the stem end. Pierce the skin in

several places with a sharp knife.

Set the plate on a microwave-safe dish and cook it on high for 7-10

minutes, or until it collapses. (Time varies depending on the strength

of your microwave). When it is cool enough to handle, cut it into small

pieces.

 

 

Meanwhile, heat the olive oil in a large pot. Stir in the onions and

garlic and cook until softened, about 5 minutes. Stir in the tomato

paste and spices and continue to cook, stirring occasionally, until the

eggplant is ready. Add the eggplant, chickpeas, pinenuts and quinoa and

cook 5 minutes more. If desired, sprinkle wih chopped parsley and pass

the lemon wedges, salt and pepper.

 

 

 

6 servings