Lisas Herbed Eggplant Medley Recipes

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LISA'S HERBED EGGPLANT MEDLEY



Lisa's Herbed Eggplant Medley image

This Mediterranean-inspired dish of vegetables and quinoa is rich in flavor.

Provided by Lisa

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 2h5m

Yield 4

Number Of Ingredients 10

1 (1 1/4 pound) eggplant
3 tomatoes, chopped
1 onion, chopped
1 (6 ounce) jar artichoke hearts, drained and thickly sliced
1 clove garlic, minced
1 tablespoon chopped fresh parsley
2 chopped fresh chives
10 chopped fresh basil
1 cup quinoa
2 cups water

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Place the eggplant in a shallow, oven-safe dish, and bake for 1 hour until tender, turning every 15 minutes to ensure even cooking. Once done, remove, and allow the eggplant to cool until cool enough to handle.
  • Reduce the oven temperature to 350 degrees F (175 degrees C). Once the eggplant is cool enough to handle, cut it into 1/2 inch pieces, and combine with the tomatoes, onion, artichokes, garlic, parsley, chives, and basil. Pour into a baking dish
  • Bake uncovered in the preheated oven until the onions have softened, about 45 minutes.
  • Meanwhile, bring the quinoa and water to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. To serve, spoon the eggplant mixture over the quinoa.

Nutrition Facts : Calories 242.4 calories, Carbohydrate 46.4 g, Fat 3.1 g, Fiber 10.9 g, Protein 10.2 g, SaturatedFat 0.4 g, Sodium 269.9 mg, Sugar 6.9 g

ROASTED EGGPLANT MEDLEY



Roasted Eggplant Medley image

Categories     Herb     Side     Broil     Low Fat     Vegetarian     Low Cal     Eggplant     Zucchini     Summer     Bon Appétit     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 10

3 tablespoons olive oil
1 medium-large eggplant, cut into 3/4-inch cubes
2 medium zucchini, cut into 3/4-inch cubes
4 plum tomatoes, cut into 3/4-inch cubes
2 teaspoons ground cumin
1 large green onion, chopped
1 tablespoon fresh lemon juice
1 tablespoon minced fresh mint
1 tablespoon minced fresh cilantro
1 large garlic clove, pressed

Steps:

  • Preheat broiler. Brush heavy large baking sheet with 1 tablespoon olive oil. Combine eggplant, zucchini, and tomatoes on baking sheet. Drizzle with remaining olive oil; toss well. Sprinkle with cumin. Season with salt and pepper. Broil until eggplant begins to brown and vegetables are tender, stirring frequently, about 20 minutes. Transfer to bowl; cool slightly. Mix in remaining ingredients. Season with salt and pepper. Serve warm or at room temperature.

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