1 small Eggplants
1 tbsp Extra virgin olive oil
1 Onion, finely chopped
1 cup Quinoa
2 cup Salted water
2 Cloves garlic, minced
3 tbsp Fresh cilantro, minced
3 tbsp Parsley, chopped
4 tsp Soy sauce, to taste
2 tbsp Fresh lemon juice, to taste
Salt and freshly ground black pepper, to taste
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1. Preheat the oven to 350 degrees F. Prick the eggplants in several spots with a fork. Roast the eggplants on a nonstick baking sheet for 40 minutes, or until soft. Let eggplants cool.
2. Heat the olive oil in a nonstick frying pan. Add the onion and cook over medium heat until soft but not brown, 3 to 4 minutes. Stir in the Quinoa and lightly toast it for 1 minute. Stir in 2 cups water and salt to taste and bring to a boil. Reduce the heat, cover the pan, and gently simmer the Quinoa for 15 minutes. Remove the pan from the heat and let stand for 10 minutes. Uncover the pan and fluff the Quinoa with a fork. Transfer the Quinoa to a mixing bowl and let cool.
3. Cut the eggplants in half lengthwise. Scrape out the flesh, taking care not to pierce the eggplant skin, and place it in a food processor with the garlic, cilantro, parsley, soy sauce, and lemon juice. Puree to a smooth paste. Stir the eggplant mixture into the Quinoa. Correct the seasoning, adding soy sauce, pepper, or lemon juice to taste. Spoon the caviar back into the eggplant skin and serve it with toast points, Bruschetta, or pita chips, or on boiled new potatoes with no fat sour cream.
Steven Raichlen's High Flavor Low Fat Vegetarian Cooking
Dictated by Jane Rosenberg-Coombs 12 /29/96
NOTES : Quinoa, the wonder grain from the Andes, has a softly crunchy consistency that reminds me of caviar. That set me thinking about Russia's eggplant caviar, and I decided to combine the two. Soy sauce gives it a briny quality,, while the cilantro hints at the iodine thing of sturgeon roe. Serves 9
Recipe by: Steven Raichlen's High Flavor Low Fat Vegetarian Cooking
Posted to MC-Recipe Digest V1 #375, by jfcoombs@avana.net on Thu, 16 Jan 97.
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