8 slices eggplant about 1/2 inch thick 5Tbsp. Olive oil

1Tbsp.  Toasted sesame oil (optional)

¼ cup soy sauce (optional)

¼cup (or less) white wine vinegar

½cup water

3tbsp. Cooking sherry or mirin 2tsp. Grated ginger

1 cloves garlic

4cups cooked quinoa

1/3cup  roasted red pepper, diced

Directions

Mix two oils, coat eggplant, and place in a skillet. Heat on med. until deeply browned on both sides, but not nec- essarily cooked through, about 8-10 minutes. Mix soy sauce, vinegar, water, sherry, ginger, garlic and peppers together , then add to the eggplant. Cover and cook on low until liquid is almost gone, and eggplant is very soft, about 10 minutes. Mix in quinoa and serve. Serves 4.

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Braised Eggplant with Roasted Red Peppers and Quinoa

Author: fleetwood Courses: Quinoa Recipes