29 October 2013

Roasted Eggplant + Quinoa w/ Yogurt


So darn bored in class... sitting in the back and flipping through my favorite cookbook of the month, "Jerusalem" by Ottolenghi. Gawd, I love cookbooks with pretty pictures. I own all their other cookbooks too (Plenty, The Cookbook). My mouth is watering, even though I already had a fat sandwich. Is it weird that I love to gawk at food?

Anyhoo, just wanted to share a super simple and quick recipe. Roasted vegetables for fall!! This vegetarian recipe will convert any eggplant hater. Fo' reals.


Click read more button below for recipe :)


Roasted Eggplant + Quinoa

adapted from 'Jerusalem' by Ottolenghi
makes 2 servings

Ingredients
2 clove garlic, minced
1 tsp paprika
1 tsp chile flakes
1 tsp cayenne
1 tbsp lemon zest
Salt + pepper
1 large eggplant

1 cup cooked quinoa
3 tbsp cilantro, chopped
1/2 stalk green onions, chopped
1 tbsp lemon juice
Salt, pepper
1/4 cup greek yogurt

  1. Mix first 5 ingredients in 2 tbsp of olive oil. Add salt and pepper
  2. Cut eggplant lengthwise, score deep crisscrosses but don't puncture skin!
  3. Spoon herb mixture on the flesh and roast cut side-up at 400F for 30-40 minutes
  4. Mix chopped cilantro, green onion with the cooked quinoa and season with lemon juice, salt and pepper
  5. When the eggplant is done, serve quinoa on top, spoon some yogurt, sprinkle some cilantro and a drizzle of olive oil


2 comments :

  1. I could look at Ottolenghi's cookbooks all day! I don't have Jerusalem, but that won't stop me from making this! Looks lovely!

    ReplyDelete
  2. Thanks, I hope you do make this! It is crazy simple, but so delicious. Will be posting up more recipes from his cookbook too ;)

    ReplyDelete

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