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Quinoa with Eggplant

A light, very nutritious dish that works for both breakfast and dinner. Even a small portion keeps you full for a long time, so it's a great choice if you're watching your weight.

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Quinoa with eggplant
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 9 % 1 g
Fats 64 % 7 g
Carbohydrates 27 % 3 g
72 kcal
GI: 100 / 0 / 0
  • Start with the quinoa. Rinse it thoroughly in a fine-mesh sieve, then put it in a pot, cover with water, add salt, and set it over the heat. Once it comes to a boil, lower the heat and simmer gently for 10 minutes. When all the liquid has cooked off and the grains have tripled in size, take the pot off the heat, stir in the butter, and mix well. Cover the quinoa with a kitchen towel and let it rest. While the quinoa steams, start on the eggplant. Slice it into thin rounds and salt them, then set them in a colander for 5 minutes so the bitterness drains off. Heat the vegetable oil in a skillet, add the eggplant, and sprinkle with red pepper and oregano. Fry until golden on both sides of each round. Combine the quinoa with the eggplant and the finely chopped tomato, then stir in the chopped parsley. Divide among plates and top with a spoonful of sour cream. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Eggplant - 24  kcal/100g
  • Dried oregano - 306  kcal/100g
  • Oregano - 306  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Quinoa - 368  kcal/100g

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