Eggplant Quinoa Bites

I wrote a whole long intro here about why you haven’t seen much from me lately on my blog. But then I realized it sounded totally whiny. Instead I just wrote this post with a few pics so you could see for yourself what I’ve been living in. Pretty exciting stuff.

Anyway, despite all that crazy mess you see, I was able to make a new recipe. It’s one that Levi quite enjoyed. It really does amaze me how far he’s changed in his food tastes in the past 12 years since we’ve been together. The Whopper burger-loving candy addict is really a different man. Okay, he’s still a candy addict. But he lives without Whoppers happily now. But yes, where I had to try a few before I decided I really liked these, he liked them instantly.

So here’s the thing. These could be like a new veggie burger patty. But, they’re not meant to be. They stick together well for a mini-ball or patty but for a big patty I think it might fall apart easier.

I made these with skin-on eggplant. I like the skin. I didn’t find it too tough and I liked seeing the dark purple chunks throughout my mini patties. But, if you’re anti-skin then take it off. Easy peasy.

eggplant quinoa bites

eggplant quinoa bites

quinoa eggplant bites

5.0 from 2 reviews
Eggplant Bites
 
Ingredients
  • 1 medium eggplant, sliced width wise into 1" thick slices (peeled or unpeeled)
  • 1 cup water
  • ½ cup quinoa
  • ¼ cup hemp hearts
  • 1 clove garlic, crushed
  • ¼ cup ground almonds
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon Italian seasoning
  • salt and pepper, to taste
Instructions
  1. Place slice eggplant on a wire rack over a baking sheet. Salt generously. Let sit at least 20 minutes to draw out the excess moisture. Rinse and pat dry with a kitchen towel or paper towel.
  2. Preheat oven to 350°F.
  3. Lay out salted eggplant on a parchment-lined baking sheet. Bake in preheated oven for 20 minutes, until softened but not mushy.
  4. Let eggplant cool then chop into small pieces.
  5. Meanwhile, bring water to boil in a small saucepan over medium heat. Add quinoa. Reduce heat to low. Cover and simmer for 10-15 minutes, until all liquid is absorbed. Remove from heat and let cool.
  6. In a large bowl combine chopped eggplant, cooked quinoa, hemp hearts, garlic, ground almonds, balsamic vinegar and Italian seasoning. Check for seasoning and add salt and pepper, as needed.
  7. The mixture should be sticky enough to roll into balls or small patties.
  8. Place on a lightly greased and parchment-lined baking sheet. Bake in 350°F oven for 15 minutes per side until browned and crispy.
  9. Let rest for at least 5 minutes before serving.

 

 

 

Comments

  1. says

    SOOO great meeting you last week at BlogHer Food; thank you for introducing yourself to me. You are fabulous and I can’t wait to keep in touch and surely try this recipe. Yummy!
    Thanks again darling; have a great summer!

    • Megan says

      Hey!!! Yes it was excellent to finally meet you in person. We will definitely keep in touch. Are you going to IFBC in Portland this Aug? I’ll be there. Have a great summer too. Cheers!

  2. Melissa says

    Hi, I tried this recipe last night & absolutely loved it. I am vegan & who also tries to avoid gluten in my diet. I’m a huge fan of quinoa & always looking for different things to do with it. Thank you so much! :-)

    • Megan says

      That’s great to hear Melissa! I am a huge fan of quinoa too … in fact I have some simmering on the stove right now! I’m glad you stopped by to share!

  3. Erin says

    Wow! Just made these and they are DEEEEE-LISH! My meat-loving husband is having steak tonight with your balsamic brussel sprouts, and I’m having these eggplant bites with a little pasta sauce over top!

  4. Jia says

    This recipe looks so yummy! My only question is: what is hemp hearts? I regularly eat hemp seeds, but have never come across the hearts. Would I be able to substitute seeds for hearts?

    Jia

  5. says

    These were great. I added a couple of more cloves of garlic, put all prepared ingredients in my Vitamix, rolled them into little balls, toasted them like you said, and served with some spicy plum tomato sauce. Huge hit! Thanks!

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