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Prep
Difficulty
Easy
Time
Estimate
45 mins
Salt the eggplant first. Roast the peppers. Bag up to cool & steam the skin. Cook the quinoa. Start to saute the onions. Rinse the eggplant and start to sear. Strain the quinoa and prepare the quinoa patties. Sear the patties. Blend the pepper coulis. Meanwhile, finishing up the caponata.
Often a condiment, we make this with a bit less vinegar to become a main vegetable dish that can be the star of the meal with a simple protein alongside. Add more vinegar to give it the more authentic bright taste of the eggplant spread.
A silky, rich sauce starting with just a few of the highest quality ingredients you can find. Red peppers make for the loveliest color, but orange or yellow can substitute in a pinch.
Egg. Quinoa. Almonds. That’s pretty much it for these happy little patties that make a perfect vegetarian main dish. Use any leftover quinoa recipe. Mince up cooked veggies or herbs to doll these up a bit. If you can’t do nuts, substitute breadcrumbs for the almond meal*.
