Wednesday, May 18, 2016

Roasted Eggplant and Feta Quinoa Salad

No, making Eggplant Parmesan is not the only thing you can do with an eggplant, which is usually the only recipe most people that I talk to can tell me when they hear the word eggplant. It is very versatile, and can be grilled, roasted, whatever you want just like other vegetables. This roasted eggplant salad brings out the eggplant flavor with adding a punch of fresh herbs, salty Feta cheese, and crunchy quinoa.


1 large eggplant, cut into 1 inch cubes
2 Tbs. olive oil
1 tsp. salt and pepper
1 Tbs. olive oil
2 garlic cloves, minced
2 c. loose spinach
1/4 c. Feta cheese
1 package Uncle Ben's Quinoa and Brown Rice with garlic

Preheat the oven to 425 degrees. Line a baking sheet with tinfoil and lightly grease with non stick cooking spray. In a large bowl, mix the cubed eggplant, 2 Tbs. oil, and season with the salt and pepper. Coat all of the eggplant with the oil and then spread out on an even layer on the baking sheet. Roast for 20 minutes.

Meanwhile, heat the remaining 1 Tbs. olive oil in a large pan on medium heat. Add in the spinach and minced garlic and cook for about 2-3 minutes until the garlic is roasted and the spinach is wilted. Cook the Uncle Ben's package according to directions. Remove the garlic and spinach from the heat and to the pan, add the roasted eggplant. Stir in the Uncle Ben's quinoa and the crumbled Feta cheese.

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