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Silky Oven-Roasted Eggplant

Silky Oven-Roasted Eggplant

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

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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:Egg freeGluten freeNut freeSpicyVegetarian
Allergens:Milk
Preparation Time
35 minutes
Cooking difficulty
Level 1
Ingredients 
serving amount
2
4
Ingredients
serving amount
2
4

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

(ContainsMilk)

2 tablespoon

Sour Cream

(ContainsMilk)

Not included in your delivery

unit

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
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
Utensils
Baking Sheet
Small pot
Small Bowl
Zester
InstructionsPDF
Instructions
1

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.

2

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.

3

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.

4

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).

5

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).

6

Fluff quinoa with a fork, then divide between plates. Top with eggplant and onion. Sprinkle with feta cheese, then spoon crema and dressing on top.

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