Eggplant Parmesan Quinoa Risotto
 
Hands-on time
Cook time
Total time
 
Author:
Yields: 3-4 servings
Ingredients
  • 2 Tbsp olive oil
  • 1 lb eggplant, peeled and chopped into 1/2-inch cubes
  • 3 garlic cloves, minced
  • sprinkle of salt and pepper
  • 1 cup dry quinoa, rinsed and drained
  • 1 1/2 cups vegetable stock
  • 3 Tbsp butter, divided
  • 1 yellow onion, diced
  • 1/2 cup dry white wine (I use sauvignon blanc)
  • 1 lb vine-ripened tomatoes, diced
  • 1/4 cup grated parmesan cheese + extra for serving
  • 1/2 cup thinly sliced basil + extra for serving
Instructions
  1. First, saute the eggplant. Heat the olive oil in a large saute pan over medium-high heat. Once hot, add eggplant and saute, stirring occasionally, until browned all over. Add garlic, along with a sprinkle of salt and pepper, and saute until garlic is fragrant, about 1 more minute. Scoop eggplant into a bowl and set aside.
  2. Meanwhile, cook the quinoa. Bring quinoa and vegetable stock to a boil in a small pot. Simmer until quinoa is tender and chewy, about 12-15 minutes. Drain any remaining liquid.
  3. In the same saute pan you used for the eggplant, melt 2 Tbsp of the butter over medium heat. Add the onion and saute until soft, about 5 minutes.Add the wine and chopped tomatoes, reserving a handful for garnish. Simmer until the wine is syrupy, about 3 minutes. Stir in cooked quinoa.
  4. Remove from heat and stir in remaining Tbsp butter. Stir in the parmesan cheese and basil. Serve immediately, with additional chopped tomatoes, parmesan, basil, and salt and pepper.
Notes
Adapted from Food & Wine.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/06/eggplant-parmesan-quinoa-risotto/