Eggplant, sliced into 1″ thick discs (peeled or unpeeled)
Minced garlic, balsamic vinegar, olive oil, salt, pepper, spice–whatever you want for flavor.
Optional: Ground almonds, chick pea flour, any thickener you have lying around.
- Cook the quinoa (I use a rice cooker so it’s really easy!)
- Lay out eggplant slices on a baking sheet. Bake at 350 for 20 minutes, until soft.
- Chop into small pieces.
- In a large bowl combine chopped eggplant, cooked quinoa, garlic, olive oil, ground almonds, balsamic vinegar and whatever else you want!
- Heat more in the oven if you want, or you can serve like a risotto! Serve with marinara sauce!
The original recipe I found recommended rolling the quinoa/eggplant into balls or small patties. If it’s not, add some milk or oil or egg replacer. Place on a lightly greased and baking sheet. Bake at 350 for 15 minutes per side until browned and crispy. You could eat these on GF garlic bread.