Ingredients Jump to Instructions ↓

  1. Quinoa Cakes with Eggplant-Tomato Ragu and Smoked Mozzarella

  2. Serves 4 1 1/2 cups water

  3. 1 cup quinoa

  4. 1 large egg, lightly beaten

  5. 4 to 5 tablespoons olive oil, divided

  6. 1 1/2 lb eggplant, cut into 1/2-inch cubes

  7. 1 small onion, finely chopped

  8. 2 teaspoons finely chopped garlic

  9. 1/2 teaspoon dried oregano

  10. 3 tablespoons olive oil

  11. 1 cup grape or cherry tomatoes, halved

  12. 1/2 cup drained bottled roasted red peppers, rinsed and chopped

  13. 3/4 cup water

  14. 1 tablespoon chopped flat-leaf parsley

  15. 1/4 lb smoked mozzarella, diced (1 cup)

  16. Bring water and 1/2 teaspoon salt to a boil in a heavy medium

  17. saucepan. Meanwhile, wash quinoa in 3 changes of water in a bowl,

  18. then drain well in a fine-mesh sieve.

  19. Stir quinoa into boiling water and return to a boil, then simmer,

  20. 20 to 30 minutes.

  21. Remove from heat and let stand, covered, 5 minutes. Transfer to a

  22. large bowl and cool, stirring occasionally, 10 minutes, then stir

  23. in egg.

  24. Line a baking sheet with plastic wrap and lightly brush with oil.

  25. Lightly oil a 1-cup dry-ingredient measure. Pack enough quinoa into measure with a rubber spatula to fill it two-thirds full. (If spatula

  26. becomes sticky, dip in water.) Unmold onto baking sheet and gently

  27. 4-inch-wide patty with spatula. Make

  28. 3 more quinoa

  29. cakes, brushing measure with oil each time. Chill cakes, uncovered,

  30. at least 15 minutes.

  31. 1 teaspoon salt in a colander and drain

  32. minutes. Squeeze handfuls of eggplant to extract liquid, then pat

  33. dry.

  34. Cook eggplant, onion, garlic, oregano, and 1/4 teaspoon each of

  35. salt and pepper in oil in a 12-inch heavy skillet over medium heat,

  36. covered, stirring occasionally, until softened, about 5 minutes.

  37. Stir in tomatoes, roasted peppers, and water and simmer, covered,

  38. stirring occasionally, until eggplant is very tender and mixture

  39. is thick (if dry, thin with a little water), about 10 minutes.

  40. 2 tablespoons oil in a 12-inch nonstick skillet over medium

  41. heat until it shimmers. Carefully add quinoa cakes and cook, turning

  42. 2 to 3 tablespoons oil, until

  43. 8 to 10 minutes total

  44. cleaned rubber spatula while cooking if necessary). Transfer to

  45. plates.

  46. Return eggplant ragu to a simmer and stir in parsley and half of

  47. mozzarella, then simmer, stirring, until cheese just begins to

  48. soften, about 30 seconds. Spoon over quinoa cakes, then sprinkle

  49. with remaining mozzarella.


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