Garlic Pilaf with Cajun Eggplant

1/2 cup chopped onion
1 teaspoon olive oil
6 cloves garlic
2 cups water
1 cup quinoa, rinsed and drained or long-grain rice (white or brown)
1 cup coarsely shredded carrot
1 teaspoon cajun seasoning
1/2 teaspoon salt
1 15 ounce can hominy, rinsed and drained
1 tablespoon snipped fresh basil, rosemary, thyme, or
oregano
1 medium eggplant, cut into 1/2-inch  thick slices
2 teaspoons olive oil
cajun seasoning

In a medium saucepan, cook the onion in the 1 hot oil over medium heat for 3 minutes. Add garlic; cook 1 minute more. Stir in water, quinoa, carrot, 1 teaspoon of Cajun seasoning, and salt.

Bring to boiling. Reduce heat and simmer, covered, about 15 minutes or until quinoa is tender and liquid is absorbed. Stir in hominy and desired herb. Cover and let stand for 1 minute.

Meanwhile, brush eggplant slices lightly with the 2 teaspoons of oil; sprinkle with additional Cajun seasoning. Place on the unheated rack of a broiler pan. Broil 4-5 inches from the heat for 2 1/2 to 3 minutes on each side or just until tender.

To serve, divide the eggplant slices among 4 serving plates. Top with the quinoa mixture.


Comments:

I guess the reason this is called
Loy Nunn, Lafayette, LA


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