salt and pepper
roasted peppers ( I prefer in a jar)
Have you ever loved a food so much that you’d do anything in order to eat it? For me, that food is eggplant. I know it sounds crazy that I could love a vegetable. Maybe even crazier that I say I would do anything for it.
This summer I started having weird food reactions, especially to vegetables. My mouth would get itchy and sometimes it would hurt. One time I even felt like my throat was getting tight. And of course, one of the foods that caused this was eggplant. So instead of not eating eggplant, I decided to eat it in small quantities. And make recipes that involved eggplant with other ingredients. Call me stubborn, I already know it. It’s just too good to give up. Trust me, I’m pretty sure you’ll try this recipe and thank my dedication to the beloved purple plant.
Yields 3-4 cakes
1/2 cup of quinoa, prepared according to box
1 cup eggplant, diced
1/4 cup Italian bread crumbs
2 Tbs parmesan cheese
1 red bell pepper
1/2 cup sweet onion, chopped
1/2 Tbs olive oil
salt and pepper to taste
1.) Line a baking sheet with foil and put eggplant, onion and red pepper on the foil. Spray with cooking spray and bake for 25-30 minutes at 350 degrees.
2.) When veggies are finished, allow to cool. In a bowl, combine quinoa, eggplant, bread crumbs, cheese and egg. Form into 3-4 patties.
3.) In a food processor, combine pepper, onion, olive oil, a few basil leaves, salt and pepper.
4.) Heat a pan to medium and spray with cooking spray. Place patties in pan one at a time and cook 5 minutes on each side, or until crispy.
5.) Remove patties from pan, top with veggie spread, and a piece of basil.