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Tasty Eggplant Bake

What you need: 

3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
3-4 cloves garlic, minced, divided
1 large eggplant, sliced and peeled (salted, if desired)
olive oil, as needed
balsamic vinegar, to taste
1 large green pepper, sliced
1 large red pepper, sliced
1 medium zucchini, sliced
1 onion, sliced
vegan parmesan cheese, to taste
1 (6 ounce) can tomato sauce with herbs

What you do: 

1. Preheat oven to 475 degrees F. Prepare quinoa. Bring broth and 1 garlic clove to a boil, add quinoa, and simmer for about 15 minutes. Take off heat and let sit.
2. Sprinkle eggplant with olive oil and balsamic vinegar. Set aside. Layer the veggies by type, alternating with quinoa and vegan parmesan.
3. Pour tomato sauce on top. Sprinkle with vegan parmesan and bake for about 40 minutes.
Serve with fresh vegan bread.

Preparation Time: 
Cooking Time: 
Recipe Category: 


I don't like quinoa, but I've read it's really healthy... So, I tried a lot of recipes with quinoa without any success... But, good news : I enjoy this one. Yeah!


Yummy recipe.  :)


yum!! I also added a bread crumb topping and left the skin of the eggplant on (vitamins!), definitely a great addition. a bit on the dry side...i will add more tom. sauce and garlic next time for sure. I cooked it at 375 for about 40 minutes and it was perfect.


This is the first time I have tried quinoa and I thought it was pretty yummy.
This recipe overall was good - the only changes I made were to leave the skin on the aubergine and I added a breadcrumb topping - a very good addition.
This recipe was easy to make and I would probably make it again.  However, I think the temp stated it too high.  I cooked it at a lower temp (can't remember what though!) and only for 30mins.  the aubergine was a bit under cooked, but the bake had started to dry out.  Maybe it would be better to cook the aubergine for a bit before putting it in the bake (like Lauran suggested).

A nice wholesome dish, but I may tweak it in future.


Even my roommate who swears she hates quinoa loved this!  I made it twice in a week to use extra eggplant I had been given.


Yum!  My first recipe using quinoa - it's a keeper!!



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