Spiced Vegan Eggplant, Heirloom Tomato and Kale with Quinoa

Eggplant Kale and Quinoa

When you cook eggplant right it’s one of my favorite veggies. Undercooked and it’s one of the worst things to hit your tongue. I really like this recipe because you can let the eggplant continue to simmer, get softer and soak up all the flavors in this mix. The heirloom tomatoes add a sweetness and great color.

It’s a pretty mild dish in terms of heat. If you wanted to kick it up a notch, you could add 1/2 a teaspoon of cayenne pepper when you add the other spices.

In the past I would have served a dish like this with brown rice, but lately I’ve been replacing brown rice with quinoa. It’s quicker to cook and I actually prefer the texture to rice in most cases. You could just as easily serve this with rice.

What do you think? Did you go for a spicier version? Like it with the quinoa? Let me know in the comments!

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Spiced Vegan Eggplant, Heirloom Tomato and Kale with Quinoa

By CJ Published: September 23, 2013

  • Yield: about 3 cups (4-6 Servings)
  • Prep: 15 mins
  • Cook: 30 mins
  • Ready In: 45 mins

When you cook eggplant right it's one of my favorite veggies. Undercooked and it's one of the worst things to hit your tongue. I …



  1. In a large pan over medium heat, heat 1/2 of the oil until it and saute onions for about five minutes. Stir in cumin, turmeric, paprika, and garlic and cook for another minute.
  2. Add eggplant and cook for about five more minutes, stirring occasionally.
  3. Add tomatoes, thyme sprigs, and stock. Stir to combine thoroughly. Cover pan and simmer for about 25 minutes. Check on the thickness and let it simmer uncovered for an additional 5-10 to reduce the liquid and thicken it up.
  4. Remove thyme sprigs and add the vinegar and the kale. Continue to cook and stir until the kale just starts to wilt. Salt to taste.
  5. Put cooked quinoa into a bowl for each person and scoop about 1/2 cup of the eggplant mixture on top of each and serve immediately.

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Questions? Suggestions? Indigestions?


  1. I noticed you used grapeseed oil in this recipe. How do you determine which oil to use in each recipe? Is it more for flavor, cooking temperature, whatever you had in the cupboard?

    • Hey Tiffany! I usually use grapeseed/canola oil for cooking because it can handle the heat and it’s flavor neutral. Also it’s cheaper than high quality olive oil. Higher quality oils I’ll use in dressings and at the end of cooking to add the flavor. Does that help?

  2. This was my dinner tonight and it was delicious. I have a new staple for sure.

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