I seem to enjoy working with eggplant because there is a lot you can do with it. Eggplant can be grilled, put into soup, used as rollups, flats or even as rounds like I did last night. The key to eggplant for me is cooking it the right amount of time. I like the eggplant to be soft but too mushy. When the eggplant is overcooked – in my eyes, it is no bueno. I like to cook the eggplant on the grill, so I can see those nice sear marks from the grates of the grill. Last night, I didn’t fire up the grill, but instead used a grill pan and it still created those nice sear marks! You can also bake the eggplant, which ever way you like will work for this recipe. On a side note, the grain medley I used in this recipe is Nature’s Earthly Choice: Heritage Grain Blend. I picked up this package of ancient grains at the store a few days ago, and it has an awesome medley of grains: red and gold quinoa, amaranth, brown rice and wild rice!
Ingredients
-
1 medium eggplant, cut into circular rounds
-
3 plum tomatoes, sliced in rounds
-
1/2 cup quinoa, amaranth & rice medley
-
1 package spinach
-
2 to 3 Tbsp olive oil
-
1 clove garlic, minced
-
1/4 cup parmesan cheese
-
sprinkle of goat cheese
Directions
-
Heat grill pan with 1 Tbsp olive oil on medium heat until oil swirls easily.
-
Place eggplant in bottom and cook about 3 minutes on each side.
-
In food processor, blend together spinach, 1 Tbsp oil, garlic and parmesan cheese (add other Tbsp oil if needed).
-
On stove top, place 1/2 cup grains with 1.5 cup water, bring to low boil fo 15 to 20 minutes.
-
Top each eggplant with spinach pesto, cooked grain mixture, 1 tomato slice and sprinkle of goat cheese.
-
ENJOY!
