vegetables
vegetarian
baked
everyday
main course
soft
Mediterranean
all seasons
Hot
Quinoa and Eggplant Casserole
Difficulty
easy
Time
1h
Price Category
average
Calories
Medium
This quinoa and eggplant casserole is a delicious and nutritious dish, perfect for a light yet satisfying lunch or dinner. The tender eggplant layers, wholesome quinoa, and rich tomato sauce create a harmonious flavor profile, crowned with a touch of cheese. It stands out as a vegetarian and gluten-free option, and it's also excellent for meal prep. Prepare this simple yet elegant dish and enjoy the Mediterranean flavors!
ingredients
Steps
Preparation
Preheat your oven to 190°C (375°F). Cook the quinoa in vegetable broth according to package instructions, then set aside. Slice the eggplant into thin, approximately 0.5 cm (0.2 inch) thick rounds. Finely chop the onion and garlic.
Tomato Sauce
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent (about 3-5 minutes). Add the garlic and cook for another 1 minute. Pour in the crushed tomatoes, oregano, and basil. Season with salt and pepper to taste, then simmer on low heat for 10 minutes to allow the flavors to meld.
Cook Eggplant
In another skillet, heat 2 tablespoons of olive oil. Fry the eggplant slices in batches until golden brown on both sides (about 2-3 minutes per side). Transfer them to a plate lined with paper towels to drain excess oil.
Layer and Bake
Spread a thin layer of tomato sauce on the bottom of a medium-sized baking dish. Arrange a layer of fried eggplant, followed by a layer of cooked quinoa. Repeat the layering until all ingredients are used, ending with a layer of tomato sauce on top. Sprinkle with the shredded cheese. Bake in the preheated oven for 25-30 minutes, or until the cheese is golden brown and bubbly.
Serving
Remove the casserole from the oven and let it rest for 5-10 minutes before serving. Serve warm, garnished with fresh herbs if desired.
Extra Tips
► If you wish, salt the eggplant slices before baking, let them sit for 15 minutes, then pat dry. This helps remove bitterness and prevents them from absorbing too much oil.
► Experiment with other vegetables! Zucchini, spinach, or mushrooms also work wonderfully in this casserole.
► Sprinkle fresh parsley or basil on top before serving for an even fresher taste.
Nutrition
| Per 100g | Per Serving 300g / 10.5 oz | |
|---|---|---|
| Calories | 180 kcal | 540 kcal |
| Protein | 7g | 21g |
| Fat | 9g | 27g |
| Carbohydrate | 18g | 54g |
| Fiber | 4g | 12g |
| Sugar | 4g | 12g |