Lisas Herbed Eggplant Medley

This Mediterranean-inspired dish of vegetables and quinoa is rich in flavor.

Step: 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.

Step: 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

Step: 3

Bake uncovered in the preheated oven until the onions have softened, about 45 minutes.

Step: 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.

Per Serving: 242 calories; protein 10.2g; carbohydrates 46.4g; fat 3.1g; sodium 269.9mg.

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