Garlic Pilaf With Cajun Eggplant (Aubergine)

BHG Dinnertime Express

• Ready In: 30 mins
• 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  tablespoon  snipped fresh basil or 1  tablespoon fresh rosemary or 1  tablespoon fresh chives or 1  tablespoon fresh thyme or 1  tablespoon oregano
• 1  medium eggplant, cut into 1/2-inch slices
• 2  teaspoons olive oil
•  cajun seasoning

Directions

1. 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.
2. 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.
3. 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.
4. To serve, divide eggplant slices among 4 dinner plates. Top with quinoa mixture.