Saturday, June 25, 2011

Roasted Eggplant Caprese Salad & Parmesan Quinoa

During the toasty summer season, I'm always looking for healthy & refreshing meals that use seasonal ingredients.  I found this recipe and slightly adapted it to what I had on hand and it turned out delish!  

Roasted Eggplant Caprese Salad & Parmesan Quinoa
My adapted version is below.

2 Large Beefsteak Tomatoes cut into 1/4" thick slices
1 Medium Eggplant cut into 1/4" thick slice
4 oz Fresh Mozzarella cut into 1/2" thick rounds
Several Fresh Basil Leaves
Coarse Sea Salt
1 T Olive Oil
Balsamic Vinegar 
Freshly Grated Parmesan Cheese

Coat pan with a thin layer of olive oil, a dash of salt, and lay eggplant slices down, drizzle with olive oil and another dash of salt, cover and heat till browned.  Turn (add more oil if needed) and cover till other side is slightly brown.  (This can be done on the grill if desired)

Cooke Quinoa according to package.  Fluff with fork, grate fresh parmesan cheese over top & add a touch of garlic salt to taste.  

Layer 2 slices of eggplant, 1 slice tomato, 1 mozzarella round & a few basil leaves, repeat layers.  Drizzle with fresh balsamic vinegar and olive oil & a dash of salt (to taste).  Serve while hot! :)

This was delicious!  The mozzarella melted and the tomatoes were so sweet with the vinegar and the roasted love love!  The quinoa sopped up all of the left over flavors on the place nicely.  This will definitely become a summer regular for us.

Hope you're staying cool this weekend.  Enjoy!

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