HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSilky Oven Roasted Eggplant
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.


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

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


½ cup

Tri-Colored Quinoa

4 ounce


¼ ounce


1 unit

Red Onion

1 unit

Meyer Lemon

¼ ounce


1 teaspoon

Chili Flakes

½ cup

Feta Cheese


2 tablespoon

Sour Cream


Not included in your delivery


Olive Oil


Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Small pot
Small Bowl
Instructionsarrow up iconarrow up icon
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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).


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.