Disclaimer: If you are vegan, I’m very sorry for the following cheesy goodness. It’s true this recipe would most definitely still be fantastic without the chunks of delicious, gooey cheese but you’d seriously be missing out. Just sayin…


I’ve made this recipe for quite a while now. Before ratatouille, it was my only answer to A’s eggplant aversion. And, it was my first quinoa experience.

If you haven’t tried quinoa, you’re in for a treat. Quinoa is great for vegetarians because it’s a complete protein. But, you don’t have to be vegetarian to enjoy quinoa. It has a nutty flavor and adds contrast in ways rice and couscous cannot. Quinoa is prepared the same as rice–use a 1-2 ratio, boil first and then cover over low heat until the water is absorbed.

Of course, that’s just the basic way to prepare quinoa. This recipe takes basic quinoa preparation a step further in the formation of little quinoa cakes that are then lightly fried until crispy and golden.


The quinoa cakes make a great base for this eggplant ragout with–wait for it–cheese.

I’m a sucker for cheese. There was a time when I eschewed cheese. That was a dark time. It’s fair to say I was lost during that time. My tastebuds were depressed, my cravings were for naught and my recipes were booorrring. According to Skinny Bitch, I was probably going through some kind of cheese/morphine withdrawal. Oh well. I exercise, I eat fairly well and I take my vitamins (sometimes). I think I can have a little cheese. After that little lapse (really, what was I thinking?), cheese and I reunited and life has been blissful ever since.

Let me clarify–a little cheese really does go a long way. I’m not a fan for covering things with cheese to the extent that that’s the only flavor. I also think that recipes can go cheese-less if cheese adds little to the overall flavor. Why waste calories when you can’t even taste it?

I’ve tried this recipe with fresh mozzarella, shredded mozzarella, smoked gouda and even hatch green chile monterrey jack. It’s always good. For this attempt, I used smoked mozzarella. It was surprisingly creamy and far less stringy than fresh mozzarella. And, the flavor was more cheesy, less milky.

Eggplant Ragout with Quinoa Cakes

Adapted from epicurious
1 cup quinoa
2 cups water
1 egg, beaten
grapeseed oil, for frying quinoa cakes
2 T olive oil
2 cups cubed eggplant (3 small eggplant or 1 large)
1 onion, diced
1/2 bell pepper, diced
2 garlic cloves, chopped
about 20 cherry tomatoes, halved
1 T oregano
1 T thyme
3/4 cup water
1 cup smoked mozzarella
1/2 t salt
1/2 t pepper
Preparation:
Combine quinoa and water in medium saucepan over high heat. Boil. Reduce heat and cover. Cook until water is absorbed, about 20 minutes.
Meanwhile, heat olive oil in saute pan. Add garlic, onions and bell peppers. Saute until onions are transparent. Add eggplant. Cook until eggplant is softened, about 5 minutes. Add tomatoes, oregano, thyme, water, salt and pepper. Stir and cover. Let cook until mixture is thick and all vegetables are soft, about 10 minutes.
When quinoa is finished cooking, transfer it to a large bowl and allow to cool for a few minutes. Add egg and mix well. Create quinoa cakes on parchment paper. Heat grapeseed oil in cast iron skillet over medium heat. Cook quinoa cakes, 3 minutes each side or until browned.
Add cheese to ragout. Serve ragout over quinoa cakes.

Time: 45-60 minutes
Serves: 4-6
Menu: salad, bread
Drink Pairing: Red Wine


Eat Meat?: Add Italian sausage to the ragout.


This recipe is an impressive dinner party addition. The cheesy ragout over the crispy quinoa cakes will please even your meat-eating friends.