Quinoa-Crusted Eggplant and Heirloom Tomato Stacks #winePW
Recipe type: Appetizer
Quinoa-Crusted Eggplant and Heirloom Tomato Stacks are packed with a variety of flavors and textures. Stack 'em high or keep them on the smaller side, either way this is an appetizer that is sure to impress.
  • ½ cup water
  • ½ cup quinoa, divided
  • 2 tsp Complete Seasoning (I use Badia)
  • ½ tbsp. Gourmet Garden Chunky Garlic
  • Salt and pepper
  • 1 large egg white
  • 1 small eggplant, sliced into ½ inch rounds
  • 1 medium-large heirloom tomato, sliced into ½ inch rounds and halved
  • 4 oz. goat cheese
  • 1 cup baby kale, sautéed or microwaved until semi-wilted
  • Balsamic vinegar
  1. Preheat oven to 400 degrees. Spray a glass baking dish and set aside. Have three wide bowls ready for coating the eggplant.
  2. Add ¼ cup quinoa and water to a small saucepan and bring to a boil. Lower heat to simmer and cover, allowing to cook for 20-25 minutes or until quinoa has completely absorbed the water.
  3. While the quinoa is cooking, add remaining ¼ cup into a food processor and pulse until it becomes a fine, powdery texture like flour. This will take time, so do not get discourage (at least 10 minutes, if not a little more).
  4. Once your quinoa is done cooking, mix in seasoning and garlic.
  5. Pour quinoa flour into one of the wide bowls, the cooked quinoa in another, and the egg white in the third.
  6. Dredge a slice of eggplant in the quinoa flour, dip into egg white, and then place into the cooked quinoa mixture, making sure to gently pack the quinoa onto the eggplant. It will stick, but you need to help it along. Place eggplant in the prepared baking dish. Repeat with each slice of eggplant. (Note: You will need two per stack.)
  7. Spray the coated eggplant slices with cooking spray and bake for 25 minutes.
  8. Remove from oven and get ready to stack! Smear a layer of goat cheese on top of eggplant, followed by a piece of tomato, and a small amount of the kale. Do this with HALF of your eggplant slices. Leave the other half empty.
  9. Change your oven to broil and place the eggplant back in for about 2 minutes. Remove and place one of the empty eggplant slices on top of each of the ones you stacked. Drizzle with balsamic vinegar right before serving.
Recipe by Take A Bite Out of Boca at https://takeabiteoutofboca.com/2014/08/quinoa-crusted-eggplant-heirloom-tomato-stacks-winepw.html