Eggplant and Roasted Red Pepper Stack
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 2 Servings
I modified this recipe to make it vegan by taking out the egg. The egg’s purpose was to bind the kale and quinoa together, so you could pan fry them into cakes. While that sounds good and all, the eggplant and kale are already pan fried in oil and I just don’t think there is a need to add more oil (not to mention the egg) to make the cakes.
Now on to the review…we did really enjoy this meal! I enjoyed the kale, basil and quinoa mixed together. That is the first time I’ve had that combo before! The eggplant slices get really soft and are amazing! However, I wish they were fried in so much oil. I’m thinking of finding another way to cook them for the next time I make this.
Also, another downfall for us is that it only made 2 servings, aside from 1 extra serving of the quinoa mixture.
Another thing to note is that all of the eggplant slices might not fit in the pan at the same time. I ended up having to make 2 batches, which adds to the cook time.
Sutton Rated: 4
Angie Rated: 4
Note: All of the changes I made are shown in the recipe below
Source of original recipe: http://www.treehugger.com/green-food/weekday-vegetarian-an-artful-eggplant-and-red-pepper-stack-for-a-hot-day.html
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Ingredients
- 1 tbsp olive oil, plus more for frying
- 1 clove garlic, minced
- 1 large handful kale, swiss chard or spinach
- 1 eggplant, sliced into discs about 1/2" thick
- 2 cups cooked rice, couscous or quinoa
- 1 small handful of basil, finely chopped, plus some basil leaves for garnish
- 1 roasted red pepper or marinated roasted red pepper, cut into quarters
- salt and pepper to taste
Instructions
- 1. Heat olive oil in a large skillet and add garlic, cooking until just golden. Add kale and cook until tender, about 10 minutes. Place cooked kale in a bowl and set aside.
- 2. Heat enough olive oil to just cover the bottom of the skillet and add eggplant discs. Cook until golden brown, about 5 minutes, then turn them over to cook the other side, adding more olive oil if necessary. Remove eggplant to a plate.
- 3. Mix together the cooked quinoa, kale, basil, salt and pepper.
- 4. If you like, briefly reheat the eggplant and red pepper in the microwave. Place a pile of the quinoa mixture in the center of the plate and surround with eggplant slices, then red peppers and then basil for garnish. Serve immediately.
- Servings : 2
- Ready in : 35
- Course : Main Course
- Recipe Type : Quick and Easy
- Ingredient : Eggplant, Quinoa
Instructions
- 1. Heat olive oil in a large skillet and add garlic, cooking until just golden. Add kale and cook until tender, about 10 minutes. Place cooked kale in a bowl and set aside.
- 2. Heat enough olive oil to just cover the bottom of the skillet and add eggplant discs. Cook until golden brown, about 5 minutes, then turn them over to cook the other side, adding more olive oil if necessary. Remove eggplant to a plate.
- 3. Mix together the cooked quinoa, kale, basil, salt and pepper.
- 4. If you like, briefly reheat the eggplant and red pepper in the microwave. Place a pile of the quinoa mixture in the center of the plate and surround with eggplant slices, then red peppers and then basil for garnish. Serve immediately.
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Average Rating
(4 / 5)