Garlic Pilaf With Cajun Eggplant (aubergine)

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 1/2 cup shopped onion
• 1 teaspoon olive oil
• 6 garlic cloves, minced
• 2 cups water
• 1 cup quinoa, rinsed and drained or 1 cup uncooked long grain rice
• 1 cup coarsely shredded carrot
• 1 teaspoon cajun seasoning
• 1/2 teaspoon salt
• 1 (15 ounce) can hominy, rinsed and drained
• 1 tablespoon snipped fresh basil or 1 tablespoon fresh rosemary or 1 tablespoon fresh chives or 1 tablespoon fresh thyme or 1 tablespoon oregano
• 1 medium eggplant, cut into 1/2-inch slices
• 2 teaspoons olive oil
• cajun seasoning

Recipe

• 1 in a medium saucepan cook onion in the 1 teaspoon hot oil over medium heat for 3 minutes. add garlic; cook for 1 minute more. stir in the water, quinoa, carrot, the 1 teaspoon cajun seasoning, and the salt.
• 2 bring to boiling; reduce heat. simmer, covered, about 15 minutes or until quinoa is tender and liquid is absorbed. stir in hominy and desired herb. cover and let stand for 1 minute.
• 3 meanwhile, lightly brush the eggplant slices with the 2 t oil; sprinkle with additional cjaun seasoning. broil in the unheated rach of a broiler pan 4 to 5 inches from the heat for 5 to 6 minutes or just until tender, turning once halfway through cooking.
• 4 to serve, divide eggplant slices among 4 dinner plates. top with quinoa mixture.