Eggplant Ragu on Quinoa
Who knew eggplant could be yummy? It’s probably my least favorite vegetable, but this recipe makes an un-favorite veggie into a delicious meal!
I serve it over CMF Quinoa, or if time allows, I make quinoa “cakes”. The quinoa cakes are a great breakfast option, so I make enough go have for dinner and breakfast: topping them with eggplant ragu in the evening and later in the week with defrosted mixed berries I warm up 1 cup berries with 1 tablespoon maple syrup. Add a dollop of Greek yogurt and it’s like dessert for breakfast.
The smoked mozzarella gives this dish a unique, gourmet flavor, but it’s delicious with fresh mozzarella as well. Another delicious alternative is fresh Bulgarian-style feta cheese (I add the feta just before serving). I’ve also made this without cheese.
The colors are so pretty, it’s a nice meal for dinner guests. Here are a couple of menu ideas:
Appetizer
White Bean Dip with Rosemary (or other CMF hummus/bean dip) with veggie sticks (carrot, bell pepper, celery etc) and pita or tortilla chips.
Main Course
Rosemary Pork Tenderloin
OR Broiled Chicken Breasts with Artichoke Hearts
OR broiled fish fillets with lemon
Any spinach-based CMF salads. It’s especially nice with the Spinach and Orange Salad giving the meal a Mediterranean flair. Or the Greens Edamame Salad for a more international fusion-style.
Dessert
Zucchini Brownies or Epicurious: Raspberry Buttermilk Cake.
- 1 1/2 pounds eggplant cut into 1/2-inch cubes
- 1 medium onion finely chopped
- 2 teaspoons garlic finely chopped
- 1 teaspoon dried oregano
- 3 tablespoons olive oil
- 1 cup grape or cherry tomatoes halved
- 1/2 cup roasted red peppers rinsed and chopped (can be from a jar)
- 3/4 cup water
- 2 tablespoon parsley chopped
- 1/4 pound smoked mozzarella diced, about 1 cup (optional) *
- Make CMF Quinoa. While quinoa is cooking make eggplant ragu.
- Heat olive oil in large heavy skillet until it begins to shimmer. Add eggplant, onion, garlic, oregano, and 1/4 teaspoon each of salt and cook over medium heat, covered, stirring occasionally, until softened, about 5 minutes.
- Stir in tomatoes, roasted peppers, and water and simmer, covered, stirring occasionally, until eggplant is very tender and mixture is thick about 10 minutes.
- Carefully mix in the diced mozzarella cheese and let melt for 5 minutes before serving.
- Serve over CMF Quinoa. If time allows, I like to make quinoa cakes. I serve the eggplant ragu over the quinoa cakes and use the remainder for breakfast with poached eggs and spinach or defrosted from mixed berries I warm up 1 cup berries with 1 tablespoon maple syrup. Add a dollop of Greek yogurt and it’s like dessert for breakfast.
- Toast quinoa in saucepan over medium heat until it starts to make popping sounds. Add water, and bring to a boil. When it begins to boil, reduce heat and simmer 20 minutes. Turn off heat. Let rest 5 minutes.
- Preheat oven to 350. Generously brush a muffin tin with olive oil.
- Transfer to a large bowl and cool, stirring occasionally, 10 minutes, and then stir in eggs.
- Pack muffin cups two-thirds full with quinoa using the back of a spoon or a spatula, dipping in water if it gets too sticky. Place in oven and bake 25 minutes.
- Remove from oven and cool 5 minutes. Carefully remove from muffin tin with a spatula and place on plate.
- While quinoa cakes are cooling, stir in parsley and half of mozzarella into eggplant ragù and on low heat simmer just until cheese begins to soften, about 1 minutes.
- Spoon over ragu quinoa cakes, sprinkle remaining mozzarella on top.
*Fresh mozzarella can be used instead of smoked mozzarella. I also use fresh Greek or Bulgarian feta cheese instead of mozzarella. If using feta, I cut into pieces and put on top of ragu just before serving (do not on heat the feta).
Modified from Quinoa Cakes with Eggplant Tomato Ragu and Smoked Mozzarella
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