Technorati Profile
|
Quinoa Cakes with Eggplant-Tomato Ragu and Smoked Mozzarella
Mood:
Healthy
Cost:
Not so Cheap
Difficulty:
Advanced
Rating:
XXXX |
|
 |
|
|
|
|
Recipe provided by Fireraven.
Time To Make
Prep 35 minutes, Cook 45 minutes
|
|
|
|
|
|
For Quinoa Cakes:
• 1 1/2 cups water
• 1 cup quinoa
• 1 large egg, lightly beaten
• 4 to 5 tablespoons olive oil, divided
For Topping:
• 1 1/2 lb 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 lb smoked mozzarella, diced (1 cup)
|
|
|
| |
|
• Medium Stock Pot
• Mesh Strainer
• Bowl
• Baking sheet
• Plastic Wrap
• Colander
• Heavy Skillet
|
|
|
| |
|
1. Make quinoa cakes: Bring water and 1/2 teaspoon salt to a boil in a heavy medium saucepan.
2. Meanwhile, wash quinoa in 3 changes of water in a bowl, then drain well in a fine-mesh sieve (Mesh Strainer).
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. 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. Make topping while quinoa cooks and chills: Toss eggplant with 1 teaspoon salt in a colander and drain 30 minutes. Squeeze handfuls of eggplant to extract liquid, then pat dry.
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. Cook quinoa cakes: 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. To serve: 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.
|
|
|
|
|
