Spicy Roasted Eggplant & Quinoa Platter

I’m thinking this can be a meal in and of itself, but would it satisfy you…would it fill you…would it make you finish and know you’ve eaten a hearty meal…for some folks, yes…for others, no way!  It’s packed full of great flavors. It’s loaded with nutrition.  It’s easy to fix. It’s something that bodes well for a leftover.   You be the judge and decide…one thing’s, for sure, this is a DNA helper making you better because you’ve eaten it! Can I hear a big AMEN for Spicy Roasted Eggplant & Quinoa Platter!!

Makes:  One large casserole dish

Preheat Oven: 425 (for roasting eggplant)

Preheat Oven: 350 (for baking casserole)

What you need:

2 medium sized eggplants cut off ends and then cut lengthwise into halves then quarters

¼  cup extra virgin olive oil

Sea Salt

Pepper

½ cup quinoa

2 tbl coconut oil

1 large onion diced

1 tbl minced garlic

1 lb spicy Italian ground sausage crumbled and fried

1 cup cubed pepper jack cheese

2 eggs beaten

¼  cup buttermilk

½ tsp sea salt

½ tsp coarse ground pepper

1 ½  cups packed salad greens (i.e., arugula, spinach, spring mix)

What you do:

Place eggplant on a parchment lined cookie sheet.  Drizzle with EVOO.  Salt and Pepper eggplant.  Place in preheated 450 degree oven for about 22-25 minutes or until golden brown.  Remove and set aside.

In a fry pan over medium heat, melt together butter and coconut oil.  Saute garlic and onions together until the onions are caramelized and golden brown.  Turn off heat and set aside to cool.

Cook quinoa (according to directions on package), but reduce time in half.  You only want to partially cook it.  Remove from heat and let cool.

In a large mixing bowl, combine onions/garlic (and oils from pan), quinoa, crumbled sausage, pepper jack cheese, beaten eggs, buttermilk, salt, pepper and blend. Fold in greens. Pour into casserole dish that has been lightly coated with cooking spray.   Lay on top the roasted eggplant.

Cover with foil and bake in preheated 350 oven for about 30 minutes.  Remove and allow resting for about 10 minutes then serving.  This nicely pairs with a fresh salad!

©Alice D’Antoni Phillips     Ally’s Kitchen