Eggplant Quisotto

Eggplant Quinoa Bites
Eggplant Quinoa Bites (photo credit The Gluten-Free Vegan)

Eggplant, sliced into 1″ thick discs (peeled or unpeeled)
Cooked quinoa
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!

For patties:
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.


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