Lisa's Herbed Eggplant Medley

Lisa 0



1 h 45 4 servings yields 1 main dish
Serving size has been adjusted!

Original recipe yields 4 servings



  • Prep

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  1. In a rice cooker or on the stove, cook quinoa and set aside.
  2. Place eggplant in a 425 degree oven. Turn every 15 minutes to ensure even cooking. After 1 hour, remove eggplant and leave to cool for several minutes. Reduce oven to 350 degrees.
  3. Slice the onion, tomato, and artichoke hearts to pieces no larger than 1/4 inch x 1 inch strips. Peel the cooled eggplant and dice into 1/2 inch cubes.
  4. Chop garlic and herbs and mix in with vegetables.
  5. Place everything into a casserole dish and set in the oven, uncovered, for about 45 minutes or until the onions are fairly wilted.
  6. Serve over quinoa.
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