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Quinoa Cakes with Eggplant-Tomato Ragù and Smoked Mozzarella

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Quinoa Cakes with Eggplant-Tomato Ragù and Smoked Mozzarella

Quinoa Cakes with Eggplant-Tomato Ragù and Smoked Mozzarella

amanda

Equipment

  • - Mixer (hand or stand) - Used for mixing quinoa and other ingredients smoothly.

  • - Food processor - Essential for chopping vegetables like eggplant and tomatoes.

  • - Non-stick pan - Ideal for cooking the ragu without sticking to its surface.

  • - Cutting board and knife - Needed for preparing ingredients by cutting them into appropriate sizes.

  • - Measuring cups and spoons - To accurately measure out quinoa, liquid components, and spices.

  • - Colander - For rinsing the quinoa thoroughly before cooking it.

  • - Chef's knife - A versatile tool for various cutting tasks in recipes like this one.

  • - Spatula - Useful for flipping ingredients during the ragu cooking process and when assembling the cakes.

  • - Frying pan or skillet (non-stick if possible) - For pan-frying quinoa cakes until they're golden brown on both sides.

  • - Oven-proof dish - If baking as an alternative to frying, this can be used for the final cooking step of the quinoa cakes.

Ingredients

  • 1 1/2 cups water

  • 1 cup quinoa

  • 1 large egg, lightly beaten

  • 4 to 5 tablespoons olive oil, divided

  • 1 1/2 pounds eggplant, cut into 1/2-inch cubes

  • 1 small onion, finely chopped

  • 2 teaspoons finely chopped garlic

  • 1/2 teaspoon dried oregano

  • 3 tablespoons olive oil

  • 1 cup grape or cherry tomatoes, halved

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

  • 3/4 cup water

  • 1 tablespoon chopped flat-leaf parsley

  • 1/4 pound smoked mozzarella, diced (1 cup)

Instructions

1

Instruction 1

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

Instruction 2

Meanwhile, wash quinoa in 3 changes of water in a bowl, then drain well in a fine-mesh sieve.
3

Instruction 3

Stir quinoa into boiling water and return to a boil, then simmer, covered, until quinoa is dry and water is absorbed, 20 to 30 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer to a large bowl and cool, stirring occasionally, 10 minutes, then stir in egg.
4

Instruction 4

Line a baking sheet with plastic wrap and lightly brush with oil. 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 becomes sticky, dip in water.) Unmold onto baking sheet and gently pat quinoa into a 4-inch-wide patty with spatula. Make 3 more quinoa cakes, brushing measure with oil each time. Chill cakes, uncovered, at least 15 minutes.
5

Instruction 5

Toss eggplant with 1 teaspoon salt in a colander and drain 30 minutes. Squeeze handfuls of eggplant to extract liquid, then pat dry.
6

Instruction 6

Cook eggplant, onion, garlic, oregano, and 1/4 teaspoon each of salt and pepper in oil in a 12-inch heavy skillet over medium heat, covered, stirring occasionally, until softened, about 5 minutes. Stir in tomatoes, roasted peppers, and water and simmer, covered, stirring occasionally, until eggplant is very tender and mixture is thick (if dry, thin with a little water), about 10 minutes.
7

Instruction 7

Heat 2 tablespoons oil in a 12-inch nonstick skillet over medium heat until it shimmers. Carefully add quinoa cakes and cook, turning once carefully and adding remaining 2 to 3 tablespoons oil, until crisp and golden, 8 to 10 minutes total (pat cakes to reshape with cleaned rubber spatula while cooking if necessary). Transfer to plates.
8

Instruction 8

Return eggplant ragù to a simmer and stir in parsley and half of mozzarella, then simmer, stirring, until cheese just begins to soften, about 30 seconds. Spoon over quinoa cakes, then sprinkle with remaining mozzarella.
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