Baked Eggplant Tower with Quinoa
Baked Eggplant Tower with Quinoa
Golden fried eggplant rounds are layered with tomato paste and melted cheese and served on a bed of quinoa. A splash of Pearl River Bridge Gluten Free Soy Sauce gives the whole dish a savoury depth. For more information visist pearlriverbridge.com More Pearl River Bridge recipes
Servings
2
Prep time
Cook time
Recipe
Vegaterian. Gluten Free
Ingredients
- 100g quinoa
- 2 tbsp olive oil, for frying
- 1 eggplant, sliced into rounds approx. 2cm thick
- 1 tbsp Pearl River Bridge Gluten Free Soy Sauce
- 2 tbsp tomato paste
- 50g mozzarella, sliced approx. 0.5cm thick
- 50g parmesan, grated
- 15g onion, chopped
- Sugar, to taste
- Pepper, to taste
- Fresh parsley, chopped, to garnish
Method
- Preheat the oven to 150°C and line a tray with baking paper.
- Cook the quinoa according to packet instructions.
- Heat 1 tbsp olive oil in a frying pan over medium-high heat. Fry the eggplant rounds until golden on both sides, then brush each side with Pearl River Bridge Gluten Free Soy Sauce.
- Place a ring mould on the tray. Build the tower inside the mould: eggplant round, spread of tomato paste, then mozzarella. Repeat the layers, finishing with parmesan on the top layer. Bake for 10 mins until the cheese is melted and golden.
- Heat remaining olive oil in a pan and sauté the onion. Add the quinoa and toss over medium heat for 2–3 mins, then season with Pearl River Bridge Gluten Free Soy Sauce, sugar and pepper to taste.
- Spoon the quinoa onto plates. Carefully lift the ring mould to remove it and place the eggplant tower on top of quinoa.
- Scatter with fresh parsley.
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