Crispy Eggplant & Quinoa with Feta

Crispy Eggplant & Quinoa

I always try to be a bargain produce shopper by checking weekly online ads and buying produce in season, so I pounced on the deal when my local grocery store had eggplants for 58 cents each–that’s cheap! Next up was figuring out what to do with them; I love eggplant parmigiana, but covering vegetables in cheese and frying them in a small pool of oil isn’t really my style anymore (darn you, nutrition degree).

 

So I compromised–eggplant battered in whole grains, instead of cheese, and baked in the oven instead of fried. The dish was topped off with some tangy feta. Cheese is a good source of protein after all; no reason to give it up completely. I really didn’t think the eggplant had much of a taste, instead it seemed to take on the flavors of the batter. I also chose to skip salting the eggplant, done to reduce bitterness, because numerous sites online said it wasn’t necessary, and more importantly, I didn’t want to wait half an hour for the salt to do its thing.

 

eggplant_bakedSo here it is…

 

Lightly battered eggplant with a crunchy almond topping that’s baked until crispy, then covered in sauce and sprinkled with cheese for that perfect tang. It’s nestled on nutty quinoa for extra protein and a serving of whole grains.

 

 

 

 

 

 

 

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