Garlic Pilaf With Cajun Eggplant (Aubergine)
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1⁄2 cup shopped onion
- 1 teaspoon olive oil
- 6 garlic cloves, minced
- 2 cups water
- 1 cup quinoa, rinsed and drained or 1 cup uncooked long grain rice
- 1 cup coarsely shredded carrot
- 1 teaspoon cajun seasoning
- 1⁄2 teaspoon salt
- 1 (15 ounce) can hominy, rinsed and drained
- 1 1 tablespoon fresh thyme or 1 tablespoon oregano
- 1 medium eggplant, cut into 1/2-inch slices
- 2 teaspoons olive oil
- cajun seasoning
directions
- In a medium saucepan cook onion in the 1 teaspoon hot oil over medium heat for 3 minutes. Add garlic; cook for 1 minute more. Stir in the water, quinoa, carrot, the 1 teaspoon Cajun seasoning, and the salt.
- Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until quinoa is tender and liquid is absorbed. Stir in hominy and desired herb. Cover and let stand for 1 minute.
- Meanwhile, lightly brush the eggplant slices with the 2 t oil; sprinkle with additional Cjaun seasoning. Broil in the unheated rach of a broiler pan 4 to 5 inches from the heat for 5 to 6 minutes or just until tender, turning once halfway through cooking.
- To serve, divide eggplant slices among 4 dinner plates. Top with quinoa mixture.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Originally from Cleveland, Ohio. Been in Texas since February 2002. I am continually seeking enlightenment through revelations of nature and reasonable people. One of my favorite hobbies is genealogy.