Lisa's Herbed Eggplant Medley

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"This Mediterranean-inspired dish of vegetables and quinoa is rich in flavor."
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2 h 5 m servings 242 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 242 kcal
  • 12%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 46.4g
  • 15%
  • Protein:
  • 10.2 g
  • 20%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 270 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C). Place the eggplant in a shallow, oven-safe dish, and bake for 1 hour until tender, turning every 15 minutes to ensure even cooking. Once done, remove, and allow the eggplant to cool until cool enough to handle.
  2. Reduce the oven temperature to 350 degrees F (175 degrees C). Once the eggplant is cool enough to handle, cut it into 1/2 inch pieces, and combine with the tomatoes, onion, artichokes, garlic, parsley, chives, and basil. Pour into a baking dish
  3. Bake uncovered in the preheated oven until the onions have softened, about 45 minutes.
  4. Meanwhile, bring the quinoa and water to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. To serve, spoon the eggplant mixture over the quinoa.



This recipe is very fresh-tasting and the herbs are wonderful. However the suggestion to bake the eggplant was not a good idea. It made my eggplant mush so I couldn't include it. I instead di...

Thought this was great. Instead of baking (I know, better for you) I fried in cast iron skillet, adding onion & garlic, then rest of ingredients. Added some mushrooms too. Was perfect, made it i...

Yum! I love eggplant and this was a hit.

Very good, easy to make. I served with quinoa as a main dish, and again the next day with meat and quinoa as a side dish. It was good cold the next day! Will make again

Very bland. I did not think it was worth time and effort.

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