Mediterranean Style Cast Iron Eggplant & Quinoa

This eggplant dish is SO easy and delicious (unless you don't like eggplant - but even then, give this a shot, it's flavorful and cuts the eggplant's bitterness). I used a cast iron skillet for the perfect texture, but if you don't have that - any large skillet or wok will work!

A few tips on Eggplant:

• Buy organic (I suggest this for most veggies and fruits anyways
• The skin is definitely edible and holds nutrients, but if you have digestive issues, consider peeling the skin
• After washing, cut or slice the eggplant and soak in room temperature water (I use a large bowl filled with water). The eggplant will float, but this will reduce the bitterness of the vegetable and soften the texture

Enjoy this nutritious, plant-based, gluten-free, dinner recipe!

Serves : 2-3

Time : 20 minutes

Ingredients:

• 1 Eggplant (cut into 3 to 4 inch thin slices & soaked for 3-4 minutes)
• 1 red bell pepper (sliced)
• 1 cup cooked quinoa (I used sprouted quinoa for better digestion)
• 1 1/2 cup raw spinach
• 1 cup raw arugula
• 1/2 cup cherry tomatoes (halved)
• 1 tbsp garlic infused olive oil (or 1 tbsp olive oil + 1 garlic clove minced)
• 2 tsp cumin
• Sea Salt (to taste)
• Optional : 1-2 tsp nutritional yeast (for seasoning)

Directions:

1. Over medium heat, add oil to cast iron skillet. 
2. Add eggplant in one even layer (if possible). Cook for 3 - 4 minutes, flipping sides midway through
3. Add bell pepper and cook another 2 minutes
4. Add spinach, arugula, and seasoning, and cook until greens are wilted (3 - 4 minutes)
5. Finally, add quinoa and mix for another 1 - 2 minutes in order to lightly toast the quinoa

This is served deliciously with Hummus, Tahini, and baba ganoush!