Crispy Eggplant & Quinoa with Feta

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.

 

So 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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{Crispy Eggplant & Quinoa with Feta}

This crispy battered eggplant dish is an easy and filling meatless dish that even carnivores will love.  For a completely vegan meal, omit the cheese or use your favorite vegan cheese.

 

Servings: 4

 

Ingredients

2 medium eggplants

3/4 cup whole wheat flour (you could use rice or soy flour for a gluten-free option)

1 cup skim milk (or non-dairy milk)

1/2 tsp garlic powder

1 tsp dried basil

1 tsp salt

1/4 tsp black pepper

1/4 tsp cinnamon

1/2 cup slivered almonds

1 cup dry quinoa

2 cups pasta sauce of choice

1/2 cup crumbled feta cheese (or vegan cheese)

 

Directions

1. Slice eggplants into 1/2 inch slices, discarding the ends. Pat slices dry with paper towels.

2. To make the batter combine flour, milk, and spices in a bowl.

3. Coat both sides of eggplant slices in batter and place on a large greased cookie sheet. Sprinkle almonds on slices.

4. Bake at 375 F for 8-10 minutes until the bottom is browned, flip slices and cook another 8 minutes (watch closely towards the end to make sure they don’t burn).

5. While eggplant cooks, heat up pasta sauce on low heat.

6. To make the quinoa: combine 1 cup dry quinoa with 2 cups water; bring to a boil  over medium high heat and let quinoa boil for 5 minutes. Remove quinoa from heat and cover for 15 more minutes. Fluff with fork.

7. Place eggplant slices over quinoa, top with sauce and feta.

 

Nutrition info per serving: 545 calories, 16 g fat (3 g sat fat), 21 g pro, 85 g carb, 19 g fiber

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