Garlic Pilaf With Cajun Eggplant (Aubergine) Recipe

Name: Garlic Pilaf With Cajun Eggplant (Aubergine)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ 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; ½ 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

Servings: persons

½ 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
½ 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

1
In a medium saucepan cook onion in the 1 teaspoon hot oil over medium heat for 3 minutes.
2
Add garlic; cook for 1 minute more.
3
Stir in the water, quinoa, carrot, the 1 teaspoon Cajun seasoning, and the salt.
4
Bring to boiling; reduce heat.
5
Simmer, covered, about 15 minutes or until quinoa is tender and liquid is absorbed.
6
Stir in hominy and desired herb.
7
Cover and let stand for 1 minute.
8
Meanwhile, lightly brush the eggplant slices with the 2 t oil; sprinkle with additional Cjaun seasoning.
9
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.
10
To serve, divide eggplant slices among 4 dinner plates.
11
Top with quinoa mixture.

470

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ½ cup shopped onion, 1 teaspoon olive oil, 6 garlic cloves, minced, 2 cups water, and more.

Yes, Garlic Pilaf With Cajun Eggplant (Aubergine) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Garlic Pilaf With Cajun Eggplant (Aubergine)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions