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Roasted Eggplant with Spinach, Quinoa, and Feta

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Spinach, Eggplant, and Feta Quinoa

Roasted Eggplant with Spinach, Quinoa, and Feta. Honestly, it’s one of the best recipes I’ve made so far using eggplant, and the combination of all these simple ingredients is amazing! I love eggplant, it’s one of my favorite vegetables:

oven roasted eggplant, baked eggplant, healthy eggplant

This dish has a very strong Mediterranean vibe, as I am using eggplant, quinoa, and Feta cheese. I call it healthy comfort food. It’s vegetarian, gluten-free, paleo, low calorie, low carb and low cholesterol, high in fiber and protein (from quinoa). Also, this recipe could not be simpler to make. First, you roast cubed eggplant in the oven:

oven roasted eggplant

Then, you cook spinach and 1 clove of minced garlic in a large skillet for only a minute or two, just until it wilts. Then, once eggplant is done, add eggplant to this large skillet with wilted spinach:

eggplant and spinach in a skillet, gluten free recipe, gluten free side dish, gluten free dinner

Add cooked quinoa to the skillet, and season with salt and pepper. Don’t overdo it on the salt, as you will be adding Feta cheese in the end.

eggplant and quinoa, vegetarian recipe, vegetarian dinner, vegetables, healthy recipe

Finally, top it with Feta cheese:

gluten free dinner recipe, gluten free side dish, gluten free ideas, salad, quinoa salad, eggplant salad

Enjoy!

Roasted Eggplant with Spinach, Quinoa, and Feta

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 4 servings

Roasted Eggplant with Spinach, Quinoa, and Feta

Ingredients

  • 1 large eggplant, cut into 1 inch cubes
  • 2 tablespoons olive oil
  • salt and pepper
  • 1 tablespoon olive oil
  • 2 cloves garlic
  • 5 to 10 ounces fresh spinach (to taste)
  • 1 and 1/2 cups cooked quinoa
  • 1/4 cup Feta cheese

Instructions

  1. Preheat oven to 420 F. Line a baking sheet with foil. Grease the sheet lightly with olive oil.
  2. In a large bowl, mix cubed eggplant with 2 tablespoons olive oil, and season with salt and pepper. Spread chopped eggplant over the lightly greased baking sheet. Roast for 20-25 minutes (or more, depends on your oven) until eggplant softens. Midway through roasting, take out the sheet and flip over eggplant cubes to the other side using spatula - that will help even out the roasting.
  3. While eggplant is being roasted, heat 1 tablespoon of olive oil in a large skillet, add spinach and 1 minced garlic clove and cook for a couple of minutes, constantly stirring, just until spinach wilts. Remove from heat.
  4. Once eggplant is done, immediately remove it from the baking sheet into the same skillet with spinach, off heat. Immediately add quinoa and second clove of minced garlic. This will allow cooked eggplant to release some juices when mixed in with quinoa. Mix everything well, off heat, and season with more salt if needed. Don't add too much salt or omit it altogether as you will be using Feta cheese too. Top with Feta cheese.
http://juliasalbum.com/2014/10/spinach-eggplant-and-feta-quinoa/

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{ 47 comments… add one }
  • Marlene Lindfors October 8, 2014, 3:48 am

    Hi I love your recipe are you working as a cook? Where du you live? USA? or UK? regards Marlene

    • Julia October 8, 2014, 2:43 pm

      Hi Marlene! No, I don’t work as a cook – I work in accounting. 🙂 And, I live in the US.

  • Shashi at RunninSrilankan October 8, 2014, 5:20 am

    Yes – yes I want seconds!!! Gorgeous photos Julia!

    • Julia October 8, 2014, 2:57 pm

      Shashi – thank you!

  • John@Kitchen Riffs October 8, 2014, 12:13 pm

    I love roast eggplant! And I love this dish — terrific combo of flavors. I’m with Shashi — great pictures, too. Thanks for this.

    • Julia October 8, 2014, 2:58 pm

      Yes, John, this was delicious! And healthy, too!

  • sarah k @ the pajama chef October 8, 2014, 1:17 pm

    this sounds so good! i love roasted eggplant and all the add ins take it over the top. 🙂

    • Julia October 8, 2014, 2:58 pm

      I love eggplant – I could eat it every day!

  • Ashley October 8, 2014, 8:11 pm

    I love roasted eggplant!! This looks delicious – so many of my favorite things in one dish!

    • Julia October 9, 2014, 2:43 pm

      Yes, eggplant is so good when roasted and lightly salted. Yum!

  • Matt @ Runner Savvy October 8, 2014, 8:13 pm

    Looks delicious!

  • Elaine October 8, 2014, 11:18 pm

    This is so easy and delicious. I love roasted eggplants full of flavors.

    • Julia October 9, 2014, 2:44 pm

      Eggplant has long been one of my most favorite vegetables.

  • Kiran @ KiranTarun.com October 9, 2014, 12:49 pm

    Gorgeous photos, Julia! Love me some roasted eggplant 🙂

    • Julia October 9, 2014, 2:44 pm

      Yes! 🙂

  • Juliana October 13, 2014, 9:00 pm

    Thanks for this fantastic recipe Julia…I love quinoa and I am always looking for new recipes…delicious and very colorful!
    Have a great week ahead 😀

  • Monica October 16, 2014, 2:43 pm

    I have just recently started cooking eggplant, Julia! Funny thing, I just posted a trick I learned from America’s Test Kitchen where you roast eggplant with soy sauce instead of salt! So good and I plan to toss it in grain salads. Your dish looks so flavorful! I really like the Mediterranean rendition.

    • Julia October 22, 2014, 3:21 pm

      Interesting about roasting the eggplant with soy sauce. I will try it with tamari sauce maybe at some point for a gluten free version. 🙂

  • Sharon October 16, 2014, 6:41 pm

    Just made-delicious!!

    • Julia October 22, 2014, 3:20 pm

      So glad you liked it! Love this dish too! 🙂

  • susie grande January 8, 2015, 4:45 pm

    Made this w/ kale instead of spinach ( it’s what I had on hand); added a diced zucchini and slice mushrooms. It is so rich and delicious. Also did a combo of quinoa and kaniwa for both color and texture. Tasted buttery, so I skipped the feta! Thanks fr great recipe!

  • Pam White January 10, 2015, 3:35 pm

    Wouldn’t advise cooking on aluminum foil, just put eggplant in the pan with olive oil.

    • Michelle February 26, 2015, 1:02 pm

      Why no foil?

  • jill March 12, 2015, 1:08 pm

    for the 21DF do you know containers used/how manyto count and what the portion size would be?

  • Erika March 25, 2015, 2:42 pm

    Loved this! This is the first recipe I’ve tried to quinoa. I also love how everything used was raw, one ingredient foods. Thank you!

  • Deanna April 6, 2015, 9:49 am

    How well does this keep once cooked?

  • Evie July 9, 2015, 9:35 pm

    Made this tonight! Yummy and delicious!

  • Naomi August 22, 2015, 4:30 am

    What a success! It’s delicous and my husband loved it!
    Thank you!
    Naomi

  • Jessica October 5, 2015, 6:14 pm

    Made this and added avocado to it! Absolutely delicious meal

  • Marie-michelle October 7, 2015, 6:01 pm

    Just made it and loved it! I tweaked it a little (can’t help it no offense) adding red onions, black beans, arugula instead of spinach, mushroom, roasted cherry tomatoes and balsamic vinegar. Thanks for the inspiration =)

  • Sally Vangeison December 30, 2015, 6:30 pm

    I have the ingredients and getting ready to prepare the eggplant. Was just wondering if you salted the eggplant before to decrease the water or if you just cooked it as is. Noticed that you said to be careful on oversalting.

    • Julia July 1, 2016, 11:21 pm

      I added salt to the chopped eggplant along with olive oil, tossed it all in a large bowl, the spread chopped eggplant on a baking sheet and baked it like that, salted, without letting it sit and release water.

  • Weixa January 11, 2016, 3:06 pm

    Added tofu and mushrooms!! Yummy!!

    • Julia July 1, 2016, 11:19 pm

      Great additions!

  • Alyssa February 16, 2016, 7:36 pm

    I just made this tonight and it is AMAZING! So simple and delicious! I prepared with a small piece of steak and it was so filling! So much flavor for so little prep- thank you!

    • Julia July 1, 2016, 11:18 pm

      So glad you liked it! 🙂

  • Roger Nehring June 15, 2016, 6:18 pm

    We are eating this even as I type and it is DEE-licious! I put a teaspoon of veggie broth in the quinoa. Thanks!

    • Julia July 1, 2016, 11:15 pm

      Thank you – I am glad you liked it! It’s not a bad idea to add a small amount of veggie broth in the quinoa – makes it more moist and flavorful.

  • Valerie July 14, 2016, 9:38 am

    Hi Julia. Loved the recipe! As vegans, my husband and I had this without the Feta (and oil) and really loved it!

  • paula n plotkin October 1, 2016, 4:26 pm

    Can you roast the eggplant the night before and then put the rest together the next day?

    Would you advise eating at room temperature or hot?

    Thanks,
    Paula

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