Roasted eggplant quinoa pilaf
Serves: 4
  • ¼ cup golden raisins
  • 3 tablespoons white balsamic vinegar
  • 1 medium eggplant
  • 2 tablespoons extra-virgin olive oil
  • 2 cups cooked quinoa
  • ¼ cup pine nuts
  • ¼ cup parsley, chopped
  1. Pre-heat oven to 375 degrees.
  2. Put the vinegar in a small bowl and add the raisins. Take the clove of garlic and smash it with the back of a knife and add it to the raisins. Let sit for 30 minutes while you prepare the rest of the ingredients.
  3. Cut the eggplant into 1-inch cubes. Line a baking sheet with parchment paper. Add the eggplant and the oil to the baking sheet, season with salt and pepper and toss well to coat. Cook for 25-35 minutes until the eggplant is soft takes on some color.
  4. Remove the garlic from the raisins and discard. Drain the raisins and reserve the vinegar.
  5. In a large bowl combine the quinoa, eggplant, raisins, and ¾ of the pine nuts and parsley. Taste and season with salt and pepper and add some of the reserved vinegar if desired. Divide the quinoa between four plates and top with the remaining pine nuts and parsley.
Recipe by Scaling Back at