Silky Oven-Roasted Eggplant
with an Herb and Meyer Lemon Dressing over Tri-Color Quinoa
Silky Oven-Roasted Eggplant
Tender roasted eggplant is finished with a bright herb and Meyer lemon dressing, then served over nutty tri-color quinoa for a fresh, satisfying vegetarian dish.
Ingredients
For 2 servings
- 1 teaspoon Chili Flakes
- ¼ ounce Cilantro
- 1 unit Eggplant
- ½ cup Feta Cheese
- 1 unit Meyer Lemon
- ¼ ounce Mint
- 4 ounce Peas
- 1 unit Red Onion
- 2 tablespoon Sour Cream
- ½ cup Tri-Colored Quinoa
Additional Ingredients
- unit Olive Oil
- unit Pepper
- unit Salt
American
PDF
DifficultyEasy
Total Time35m
Calories530
Protein18g
Carbs62g
Fat26g
Tags:
VeggieGluten-freeCalorie SmartFiber SmartLow SodiumDietitian WinSpicy
⚠️Allergens:
🥛MilkSwaps and substitutions
For dairy-free, skip the cheese and creamy topping or use unsweetened plant-based alternatives to keep the dish rich. If you need a milder version, leave out the chili flakes and use extra herbs and citrus for freshness.
What to serve with it
Serve it with a crisp green salad or roasted tomatoes to echo the bright, herbaceous flavors. Warm flatbread or simple soup also works well, keeping the meal light but satisfying.
