Eggplant and Quinoa Indian Fare
This Eggplant and Quinoa Indian Fare is bursting with flavor and comes together with ease!
Recipe type: Lunch/Appetizer
Cuisine: Indian
Serves: 4
  • 2 small eggplant (approx 1.5 cups cooked)
  • ½ cup quinoa, cooked according to package instructions
  • ½ tbsp coconut oil
  • 1 cup chopped onions
  • 1 cup chopped tomatoes
  • 1 large garlic clove, minced
  • ¼ cup water
  • 1 tsp curry powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp salt
  • ½ tsp pumpkin pie spice
  • ½ tsp chili flakes
  • ½ tsp ground turmeric
  • ¼ tsp five spice powder
  1. Preheat oven to 400 degrees. Add eggplant to baking sheet and bake for 45-50 minutes {cook time will depend on the size of your eggplant}, then allow to cool to room temperature. Peel off skin and chop cooked eggplant, should be approx 1.5-2 cups.
  2. Once Eggplant has cooked, while it cools, cook quinoa according to package directions.
  3. Meanwhile, chop onions and tomatoes and add to large sauce pan with coconut oil and minced garlic.
  4. Cook onions and garlic clove 2-3 minutes on medium heat, then add tomatoes and continue cooking another 4-5 minutes or until onions are translucent and tomatoes have released their juices and cooked down.
  5. Add cooked eggplant and quinoa to onions and tomatoes mixture, stir until well combined.
  6. Add all seasonings to veggie mixture, stir well, then let simmer for 4-5 minutes or until flavors have thoroughly blended. While adding seasonings, add 2 tbsp - ¼ cup water as needing to help blend seasonings.
  7. Serve with naan bread.
Nutrition info does not include Naan bread.
Nutrition Information
Serving size: ¼ recipe Calories: 147 Fat: 3.5 Saturated fat: 1.6 Unsaturated fat: .5 Trans fat: 0 Carbohydrates: 26.1 Sugar: 5.9 Sodium: 226.9 Fiber: 5.4 Protein: 5.4 Cholesterol: 0
Recipe by Lemons and Basil at