Quinoa has become one of my favorite alternatives to rice as a side dish. I’ve heard it called a “super grain” because of all the fantastic amino acids and protein you absorb when you eat it, but I just love the taste — really flavorful and nutty on its own, and even better when cooked with a light chicken broth instead of water.
This recipe is one of my favorites as of late, and while it might just contradict the health benefit of quinoa (you fry the quinoa cakes!) it is a really hearty and delicious meal. It combines some of my favorite flavors like eggplant and roasted red peppers with a creamy finish of mozzarella cheese.
Everything about this recipe is incredibly simple — just toss the eggplant, tomato, red pepper and other ragu ingredients into a skillet and let it simmer together! I think 1.5lbs of eggplant is a lot for this recipe… I’d just use a medium-large eggplant and call it a day! Also, don’t be discouraged if your quinoa cakes fall apart a bit in the frying pan. Once the cake starts to split, there is no saving it — just try to keep it from crumbling! You’ll never know that your quinoa cake is in pieces once it is smothered in eggplant ragu!