Lisa'S Herbed Eggplant Medley

1. 1

   Preheat oven to 425 degrees F (220 degrees C). Place the eggplant in a shallow, oven-safe dish, and bake for 1 hour until tender, turning every 15 minutes to ensure even cooking. Once done, remove, and allow the eggplant to cool until cool enough to handle.

2. 2

   Reduce the oven temperature to 350 degrees F (175 degrees C). Once the eggplant is cool enough to handle, cut it into 1/2 inch pieces, and combine with the tomatoes, onion, artichokes, garlic, parsley, chives, and basil. Pour into a baking dish

3. 3

   Bake uncovered in the preheated oven until the onions have softened, about 45 minutes.

4. 4

   Meanwhile, bring the quinoa and water to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. To serve, spoon the eggplant mixture over the quinoa.

* Per serving · 4 servings · Values may vary.

No additional tips available.