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!
Spiced Vegan Eggplant, Heirloom Tomato and Kale with Quinoa
- 1 medium eggplant cut in half
- 1 onion diced
- 2 cloves garlic minced
- 2 large heirloom tomatoes diced
- 2 cups kale stemmed and town into pieces
- 1 tsp cumin
- 1 tsp tumerik
- 1 tsp smoked paprika
- 1/4 cup red wine vinegar
- 1 cup vegetable stock
- 10 sprigs thyme
- 2 tbsp grapeseed oil
- 2 cups quinoa cooked
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.
Add eggplant and cook for about five more minutes, stirring occasionally.
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.
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.
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.