Silky Oven-Roasted Eggplant

Name: Silky Oven-Roasted Eggplant with an Herb and Meyer Lemon Dressing over Tri-Color Quinoa
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Eggplant; ½ cup Tri-Colored Quinoa; 4 ounce Peas; ¼ ounce Cilantro; 1 unit Red Onion; 1 unit Meyer Lemon; ¼ ounce Mint; 1 teaspoon Chili Flakes; ½ cup Feta Cheese; 2 tablespoon Sour Cream; unit Olive Oil; unit Salt; unit Pepper

with an Herb and Meyer Lemon Dressing over Tri-Color Quinoa

Recipe Development TeamPublished on February 07, 2017

3.8

(1K customers rated)

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This dish is bursting with fresh, vibrant Mediterranean flavors, although we of course had to incorporate a twist. In addition to traditional ingredients like soft caramelized eggplant, feta cheese, and a lemony herb dressing, we’re throwing in quinoa, the protein-packed Andean grain. You could say it’s a bit of Old World meets New World in a wholesome plate of veggies.

Tags:

Gluten-free

•Spicy

•Veggie

Allergens:

Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 unit

Eggplant

½ cup

Tri-Colored Quinoa

4 ounce

Peas

¼ ounce

Cilantro

1 unit

Red Onion

1 unit

Meyer Lemon

¼ ounce

Mint

1 teaspoon

Chili Flakes

½ cup

Feta Cheese

(Contains: Milk)

2 tablespoon

Sour Cream

(Contains: Milk)

Not included in your delivery

unit

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Energy (kJ)2218 kJ

Calories530 kcal

Fat26 g

Saturated Fat8 g

Carbohydrate62 g

Sugar15 g

Dietary Fiber15 g

Protein18 g

Cholesterol25 mg

Sodium360 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Small pot

•Small Bowl

•Zester

Instructions

Wash and dry all produce. Preheat oven to 425 degrees. Halve eggplant lengthwise, then cut into 1-inch-thick wedges. Halve, peel, and cut onion into ½-inch wedges. Toss eggplant and onion on a baking sheet with a drizzle of olive oil. Season with salt and pepper. Roast in oven until browned, about 25 minutes.

Meanwhile, put 1½ cups water and a pinch of salt in a small pot and bring to a boil. Once water is boiling, add quinoa. Reduce to a simmer and cover. Cook until quinoa is tender and water is absorbed, about 15 minutes. Stir in peas and remove from heat. Keep covered until rest of meal is ready.

Pick mint leaves from stems. (TIP: Stems can be added to the quinoa for flavor. Discard before serving.) Finely chop mint leaves until you have 1 TBSP. Finely chop cilantro and its stems. Zest lemon, then squeeze juice into a small bowl.

In another small bowl, whisk chopped mint, cilantro, half the lemon juice, a pinch of lemon zest, and 2 TBSP olive oil. Season with salt, pepper, and a pinch of chili flakes (to taste).

Add sour cream and 2 TBSP water to the bowl with the remaining lemon juice and combine. Season with salt, pepper, and a pinch of remaining chili flakes (to taste).