Silky Oven-Roasted Eggplant

🥘 Ingredients

• chili flakes
  1 tsp
• cilantro (finely chopped)
  1 bunch
• eggplant (halved and cut into 1-inch wedges)
  1 medium
• feta cheese
  ½ cups
• meyer lemon (zested and juiced)
  1 fruit
• mint (finely chopped)
  1 tbsp
• olive oil
  3 tbsp
• peas
  1 c
• pepper
  ½ tsp
• red onion (halved and cut into ½-inch wedges)
  1 medium
• salt
  1 tsp
• sour cream
  2 tbsp
• tri-colored quinoa
  1½ cups
• water
  3½ cups

🍳 Cookware

• baking sheet
• small pot
• small bowl
• small bowl

1. 

   1

   eggplant tri-colored quinoa peas cilantro red onion meyer lemon mint chili flakes feta cheese sour cream olive oil salt pepper water

   eggplant: 1 medium (halved and cut into 1-inch wedges), tri-colored quinoa: 1½ cups, peas: 1 c, 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
2. 

   2

   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 .
3. 

   3

   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.
4. 

   4

   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 .
5. 

   5

   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.
6. 

   6

   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.
7. 7

   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.