Friday, October 26, 2012

Eggplant Tomato Quinoa Gratin

eggplant tomato quinoa gratin

Ahhh the tomatoes and parmesan were begging for eggplant! If you can get zucchini-shaped eggplant instead of giant globe eggplant, it's easier to arrange the slices nicely. Be extra generous with the olive oil when you're roasting the eggplant.

1 cup uncooked quinoa
2 cups water
1/2 pound plum tomatoes
1 1/2 pounds eggplant
olive oil
salt and black pepper
an onion
3 garlic cloves
2 eggs
1/2 cup grated parmesan

Heat oven to 500°F.

Bring the quinoa and water to a boil right in the skillet you're going to bake the gratin in, obviously it has to be ovenproof. Cover and reduce heat to low and cook for 15 minutes. Turn off the heat and let it stand, still covered. This is actually twice as much quinoa as you need, you can put half in the fridge and then you just have to get the quinoa out of the fridge when you make this again next week.

Meanwhile slice tomatoes into 1/4-inch slices, generously drizzle a baking sheet with olive oil, arrange tomato slices in a single layer, sprinkle with salt and pepper, and roast tomatoes for 10 minutes. Remove roasted tomatoes from sheet and set aside.

Meanwhile slice eggplant into 1/4-inch slices, drizzle baking sheet with more olive oil, arrange eggplant slices in a single layer, sprinkle with salt and pepper, and roast for 10 minutes. Flip eggplant slices, sprinkle with a bit more salt and pepper, and roast for another 10 minutes.

Meanwhile dice the onion and mince the garlic cloves. Drizzle some more olive oil in the skillet over medium heat, then add onions and saute for about 10-15 minutes until translucent or for 20-25 minutes until caramelized if you're feeling that. Add garlic and saute for another minute until fragrant.

Beat eggs in a small bowl and stir in half the quinoa, onion, and a 1/4 cup of parmesan cheese. Put the other half of the quinoa in the fridge for later.

Drizzle even more olive oil into the skillet, and don't worry if there are burnt on bits of quinoa and onion. Spread half of the quinoa in the bottom of the skillet and arrange half of roasted eggplant over that, spread the rest of the quinoa over that and arrange the rest of the eggplant on top, then arrange the tomato slices around the eggplant. Sprinkle with the rest of the parmesan over everything and bake for 20 minutes until golden brown.