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
Ingredients
2small eggplantapprox 1.5 cups cooked
1/2cupquinoacooked according to package instructions
1/2tbspcoconut oil
1cupchopped onions
1cupchopped tomatoes
1large garlic cloveminced
1/4cupwater
1tspcurry powder
1tspground cumin
1tspground coriander
1/2tspsalt
1/2tsppumpkin pie spice
1/2tspchili flakes
1/2tspground turmeric
1/4tspfive spice powder
Instructions
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.