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4 from 1 vote

Eggplant and Quinoa Indian Fare

This Eggplant and Quinoa Indian Fare is bursting with flavor and comes together with ease!
Course: Lunch/Appetizer
Cuisine: Indian
Keyword: eggplant, quinoa
Servings: 4
Calories: 147kcal
Author: Kaylee Pauley


  • 2 small eggplant approx 1.5 cups cooked
  • 1/2 cup quinoa cooked according to package instructions
  • 1/2 tbsp coconut oil
  • 1 cup chopped onions
  • 1 cup chopped tomatoes
  • 1 large garlic clove minced
  • 1/4 cup water
  • 1 tsp curry powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp salt
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp chili flakes
  • 1/2 tsp ground turmeric
  • 1/4 tsp five spice powder


  • 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.
  • Once Eggplant has cooked, while it cools, cook quinoa according to package directions.
  • Meanwhile, chop onions and tomatoes and add to large sauce pan with coconut oil and minced garlic.
  • 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.
  • Add cooked eggplant and quinoa to onions and tomatoes mixture, stir until well combined.
  • 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 - 1/4 cup water as needing to help blend seasonings.
  • Serve with naan bread.


Nutrition info does not include Naan bread.


Serving: 1g | Calories: 147kcal | Carbohydrates: 26.1g | Protein: 5.4g | Fat: 3.5g | Saturated Fat: 1.6g | Polyunsaturated Fat: 0.5g | Sodium: 226.9mg | Fiber: 5.4g | Sugar: 5.9g