Roasted Eggplant with Butternut Squash, Quinoa and Parmesan Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 medium sized eggplant
1 pound butternut squash, cubed
Olive oil spray or extra virgin olive oil
Salt+Pepper
2 tablespoons brown sugar
Sara’s Quinoa recipe (see Salads)
1/4 cup feta cheese, extra as desired
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Directions: |
Directions:
1. Preheat the oven to 425F.
2. Slice the eggplant longways, with the middle piece as the thinnest (1/3 inch). Cut the middle piece into cubes. You should be left with 4 thick eggplant sides with the skins- they look like little boats. Score the flesh of the boats.
3. Lightly coat eggplant slices and cubes. butternut squash with olive oil spray. Season with salt and pepper. Lay eggplant facedown on the baking sheet.
4. Sprinkle brown sugar over the squash.
5. Cook for 15 minutes and toss the eggplant and squash. Turn the eggplant ‘boats’ skin side down. Lightly brush with more olive oil or spray to ensure they do not dry up.
6. Cook for another 10-15 minutes until the flesh of the eggplant is soft. The squash and eggplant cubes should be done(after 25 minutes), but cook until they are also soft. Remove from the oven.
7. Add butternut squash and eggplant cubes to quinoa. Mix to combine well.
8. Plate the eggplant boats skin side down and fill with the quinoa mixture.
9. Add extra feta cheese as desired.
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:35, not including quinoa preparation |
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