Quinoa caviar

4 1/2 cups

Ingredients

Quantity Ingredient
1 small Eggplant (10-12 oz)
1 tablespoon Extra-virgin olive oil
1 Onion(s), finely chopped
1 cup Quinoa
2 cups Salted water
2 Garlic clove(s), minced
3 tablespoons Cilantro, minced
3 tablespoons Parsley, chopped
4 teaspoons (to 5 tsp) tamari or soy sauce or to taste
2 tablespoons Lemon juice or to taste
Salt and pepper to taste

Directions

1. Preheat the oven to 350øF. Prick the eggplant in several spots with a fork. Roast the eggplant on a non-stick baking sheet for 40 minutes, or until soft. Let eggplant cool.

2. Heat the olive oil in a non-stick fry pan. Add the onion and cook over medium heat until soft but not brown, 3-4 minutes. Stir in the quinoa and lightly toast it for 1 minute. Stir in 2 cups water and salt to taste and bring to a boil. Reduce the heat, cover the pan, and gently simmer the quinoa for 15 minutes. Remove the pan from the heat and let stand for 10 minutes. Uncover the pan and fluff the quinoa with a fork. Transfer the quinoa to a mixing bowl and let cool.

3. Cut the eggplant in half lengthwise. Scrape out the flesh, taking care not to pierce the skin, and place it in a food processor with the garlic, cilantro, parsley, tamari, and lemon juice. Pur‚e to a smooth paste. Stir the eggplant mixture into the quinoa. Correct the seasoning, adding tamari, pepper, or lemon juice to taste. Spoon the "caviar" back into the eggplant skins and serve it with toast points, pita chips or on boiled new potatoes with no-fat sour cream.

Makes enough to serve 8-10.

High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen pg 11 Submitted By DIANE LAZARUS On 10-26-95

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