Sometimes you need dinner to be simple, healthy, and able to be prepared hours before you eat. This fit the bill on all counts. My new love affair with mushrooms continues. Leftovers are excellent, even eaten standing in front of the fridge holding a fork.
Balsamic Roasted Eggplant and Mushrooms with Quinoa
based on Eat Live Run
2 medium eggplants (or one large)
16 ounces mushrooms, sliced (I used crimini)
1 cup dry quinoa
1 3/4 cup vegetable broth
1/4 cup balsamic vinegar
2 tsp dijon mustard
1/3 cup warm water
1 clove garlic, grated
2 Tablespoons olive oil
4 green onions, chopped
Using a vegetable peeler, peel long strips on the eggplant so that it looks striped.
Chop eggplant into 1/2 inch cubes and put in a colander in the sink.
Sprinkle liberally with kosher salt and let sit for an hour. This draws out some of the liquid and also takes the bitterness out of the eggplant.
Preheat oven to 425 degrees.
Combine the balsamic vinegar, mustard, water, garlic and olive oil and mix well. You can use a mini food processor, blender, or immersion blender for this if you'd like. Or just put it all in a jar and shake or whisk very well!
In a large bowl, combine the eggplant and mushrooms.
Pour half the dressing over and stir to coat.
Spread vegetables out on a sheet pan. I line mine with foil for easy cleaning.
Roast vegetables for 25-30 minutes, stirring occasionally, until soft and browned.
While the vegetables are roasting, cook your quinoa.
Bring 1 3/4 cup vegetable broth to a boil, add the dry quinoa, reduce heat to low and simmer for 20 minutes until liquid is absorbed.
Combine cooked quinoa, roasted vegetables, and remaining dressing in a large bowl and stir well to combine. Top with slices green onions.
This is a great dish as a light meal, or a side (I had some of the leftovers with steak salad), and can be served warm, cold, or at room temperature.