Roasted Eggplant Salad
Roasted Eggplant Salad
Recipe / PEARL RIVER BRIDGE
Servings
2
Prep time
Cook time
Recipe
Gluten-Free, Vegetarian
Ingredients
- 1 eggplant
- 1 tbsp PRB Gluten Free
- Soy Sauce
- 50g mozzarella
- 50g parmesan
- 100g quinoa
- 1 tin tomato paste
- 15g chopped onion
- Sugar and pepper, to taste
Method
- Preheat oven to 150°C.
- Slice eggplant into pieces about 2cm thick and brush with PRB gluten-free soy sauce. Slice mozzarella about 0.5cm thick.
- Bring a pot of water to a boil. Add the quinoa and cook for 10 mins. Drain and set aside.
- Fry the eggplant until golden on both sides
- In an ovenproof dish, layer the tomato paste, eggplant, mozzarella and parmesan. Bake in the oven for 10 mins.
- Fry the quinoa with olive oil and onion. Season with PRB gluten-free soy sauce, sugar and pepper.
- Serve the roasted eggplant on top of the quinoa.
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