---
title: Silky Oven-Roasted Eggplant
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/silky-oven-roasted-eggplant-589a1872d4d92c797a7d1ea2
servings: 2
prep time: 10 minutes
cook time: 25 minutes
time required: 35 minutes
difficulty: Easy
allergens:
  - Milk
tags:
  - Gluten Free
  - Spicy
  - Veggie
rating: 4.0
rating_count: 1000
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Vibrant Mediterranean flavors with a wholesome twist
  - theme: Ease
    text: Simple preparation with fresh, wholesome ingredients
image: "https://images.recipes.furrysalamander.com/silky-oven-roasted-eggplant.avif"
---
@eggplant{1%medium}(halved and cut into 1-inch wedges)
@tri-colored quinoa{1½%cups}
@peas{1%cups}
@cilantro{1%bunch}(finely chopped)
@red onion{1%medium}(halved and cut into ½-inch wedges)
@meyer lemon{1%fruit}(zested and juiced)
@mint{1%tbsp}(finely chopped)
@chili flakes{1%tsp}
@feta cheese{½%cups}
@sour cream{2%tbsp}
@olive oil{3%tbsp}
@salt{1%tsp}
@pepper{½%tsp}
@water{3½%cups}

Preheat oven to 425°F. Wash and dry all produce. Toss eggplant and red onion on a #baking sheet{} with a drizzle of olive oil. Season with salt and pepper. Roast in oven until browned, ~{25%minutes}.

Meanwhile, put 1½ cups water and a pinch of salt in a #small pot{} and bring to a boil. Once boiling, add tri-colored quinoa. Reduce to a simmer and cover. Cook until tender and water is absorbed, ~{15%minutes}. Stir in peas and remove from heat. Keep covered until ready to serve.

Pick mint leaves from stems and finely chop until you have 1 TBSP. Finely chop cilantro and its stems. Zest meyer lemon, then squeeze juice into a #small bowl{}.

In another #small bowl{}, whisk chopped mint, cilantro, half the lemon juice, a pinch of lemon zest, and 2 TBSP olive oil. Season with salt, pepper, and a pinch of chili flakes to taste.

Add sour cream and 2 TBSP water to the bowl with the remaining lemon juice and combine. Season with salt, pepper, and a pinch of remaining chili flakes to taste.

Fluff quinoa with a fork, then divide between plates. Top with roasted eggplant and onion. Sprinkle with feta cheese, then spoon crema and dressing on top.