Oven-Roasted Eggplant over Quinoa (or Rice, Buckwheat, Millet - you choose!)
This recipe is flavorful and satisfying. It contains two big yet simple parts:
Both quinoa and eggplant are cooked (the cooking process makes the alkalinity go down) so I added a lot of fresh parsley to the recipe to keep it more alkaline. Also you can cut some fresh veggies to the side like sliced cucumber, bell peppers, tomatoes etc. Or add a salad to your plate. Be creative!
Also note that it will take less time if you have leftover for one of the parts but not necessary. Also you can prepare both parts one day ahead and it will stay very fresh next day.
Time: because of the eggplant cooking slowly it can take up to 1.5 hour. But the preparation time would be approximately 25 minutes for both parts.
I will give you ingredients of what I did (but you may vary your spices and replace quinoa for millet, buckwheat, amaranth, or brown rice):
- For Eggplant: 2 big eggplants (or 3 small), cut into 1-inch cubes
- 4-5 tomatoes (any type will work, but I like roma tomatoes) cored, cut into 6-8 pieces
- 1 red onion (big, medium or two small), cut in small-medium pieces (how you like)
- 1 bunch of fresh parsley, cut out the stems, chopped
- Sea Salt
- 4-6 gloves of garlic minced
- Black pepper
- 4-5 Tbs Coconut oil (melted or very soft)
- 2 cups Quinoa
- Sea salt
- 6-7 Sun-dried tomatoes cut in smaller pieces, packed in olive oil
Direction for both parts:
How to prepare eggplant to bake:
- Preheat the oven to 400°F. Line a baking sheet with parchment paper (non-bleach is better). I use glass dish without baking sheet.
- Mix Sea Salt, minced garlic, crushed black pepper and olive oil together
- Place cut eggplant and red onion into baking dish, pour the garlic mixture and mix very well, massage eggplant, so that it will become softer! (Note: if eggplant is cold (from fridge) it will make coconut oil in the spice mixture become harder. So, you can take of eggplant from fridge couple hours before cooking it or you can put the cut eggplant into the oven for couple minutes, or just leave it as it is - this is what I did:)
- Put to the oven at 400°F for 30 minutes.
Let’s work with quinoa:
- In the meantime: let’s prepare 2 cups of quinoa. Better to soak it about 8-12 hours or overnight. It will get more nutrition, be easier to digest and faster to cook. Then rinse it thoroughly (otherwise it can be bitter). Add 31/2 cups of water and simmer about 15-20 minutes on the very low heat (to preserve more of the nutrients). As a option: you can steam pre-soaked quinoa to have it more nutritious and alkaline.
- Seasoning quinoa: After quinoa is done let it cool a little bid and add sea salt to taste (I almost always add See salt after cooking and chilling to get minerals from it because heat destroys them). Cut your tomatoes and add to the quinoa, mix, as an option you can add 1-3 Tbsp. of olive oil from tomatoes to get more flavor.
Let’s go back to eggplant:
- Check your eggplants: add cut tomatoes and mix (you can add more oil if you feel like it needs more). Keep in oven for another 30-40 minutes.
- Go dance/walk/ talk/ rest before eat this yum stuff!
- Now you can take the eggplants from the oven, add chopped parsley, extra salt if you feel like you need it more.
Let's serve now: Put quinoa on a plate (how much you feel it’s a serving size for you: 1 or 2 cups) and add your oven-baked eggplant on top. Add some fresh herbs like basil, rosemary, or extra parsley. And extra sun-tried tomatoes. you may add some sea salt, olive oil and pepper if you want.
It stays fresh in fridge up to 3 days. Or you can even freeze for later for a quick-fixed lunch. Good dinner, lunch, or even breakfast!
grain* - technically quinoa is a seed not a grain – it’s high in protein (complete plant-based protein), low in carbs, that's why it's more alkaline in compare to regular grains like oats, rice, barley etc. Seeds are good for you. The same with millet, buckwheat, amaranth.
Loves, Veronica at AlkalineMorning.com