Chargrilled eggplant stack with cottage cheese
5
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
If you love eggplant and cottage cheese try this tasty Mediterranean vegetarian stack, it's quick, simple and filling.
Ingredients
Quinoa
¾ cup(s), (125g), tri colour variety
Eggplant
900 g, cut into 1cm thick slices
Olive oil
1½ tbs
Canned diced tomatoes
400 g, (1x400g can)
Garlic
2 clove(s), crushed
Dried oregano
1 tsp
Rocket
50 g, baby variety
Balsamic vinegar
2 tsp
Fresh basil
⅓ cup(s), shredded
97% fat-free cottage cheese
1 cup(s), (250g)
Instructions
1
Preheat hooded barbecue grill to high. Bring ¾ cup (185ml) water to the boil in a small saucepan. Add quinoa and cook, covered, over low heat for 12 minutes or until tender and water has absorbed.
2
Meanwhile, brush eggplant with oil and season. Arrange eggplant on barbecue grill, reduce heat to medium-low and cook, covered, for 8-10 minutes each side or until tender and charred.
3
Meanwhile, combine tomatoes, garlic and oregano in a medium saucepan. Season and bring to the boil. Reduce heat and simmer for 5 minutes for flavours to infuse.
4
Toss rocket with balsamic vinegar. Stack eggplant, cooked quinoa, sauce, basil and cottage cheese (to make several layers of each) between 4 plates. Scatter over rocket.
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