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Spiced Eggplant with Quinoa and Yogurt Recipe

Spiced Eggplant with Quinoa and Yogurt recipe


This dish is a tasty mix of roasted eggplant, juicy tomatoes, and fluffy quinoa. It's sprinkled with a special spice and topped with creamy yogurt. It's a yummy meal that's good for you!


2 large eggplants
400 g grape tomatoes
3 Tbsp za'atar spice blend
1 head of garlic
180 g quinoa
2 small red chilies
1 medium red onion
1 bunch of fresh cilantro
3 green onions
1 large lemon
1 Tbsp tomato paste
1 Tsp smoked paprika
150 g Greek yogurt
3 Tbsp olive oil
Salt to taste
Black pepper to taste


Preheat the oven to 180°C (350°F).
Cut the eggplants in half lengthwise and score the flesh in a diamond pattern. Brush with 2 tablespoons of olive oil, sprinkle with 2 tablespoons of za'atar, and season with salt.
Cut the top off the head of garlic to expose the cloves, drizzle with 1 tablespoon of olive oil, wrap in foil, and place on the baking tray with the eggplants.
Place the eggplants and garlic in the oven and roast for 30 minutes, or until the eggplants are soft and golden brown.
While the eggplants are roasting, rinse the quinoa under cold water and drain. Bring 360ml of water to a boil, add the quinoa, cover, and simmer for 15 minutes. Turn off the heat and let it sit, covered, for 5 minutes to fluff up.
Halve the grape tomatoes and set aside.
Finely chop the red chilies, red onion, cilantro, and green onions.
In a small bowl, whisk together the juice of the lemon, roasted garlic (squeezed from the skins), tomato paste, red chilies, green onions, smoked paprika, one tablespoon of za'atar, most of the cilantro, and salt and pepper to taste.
Combine the cooked quinoa with the dressing, stirring until well mixed.
Spread the quinoa on a serving platter. Arrange the roasted eggplants on top, and scatter the halved grape tomatoes over the eggplants.
Garnish with the remaining cilantro and dollops of Greek yogurt. Serve warm or at room temperature.

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