Lisa's Herbed Eggplant Medley

Lisa 0

"This Mediterranean-inspired dish of vegetables and quinoa is rich in flavor."

Ingredients 2 h 5 m {{adjustedServings}} servings 242 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 242 kcal
  • 12%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 46.4g
  • 15%
  • Protein:
  • 10.2 g
  • 20%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 270 mg
  • 11%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C). Place the eggplant in a shallow, oven-safe dish, and bake for 1 hour until tender, turning every 15 minutes to ensure even cooking. Once done, remove, and allow the eggplant to cool until cool enough to handle.
  2. Reduce the oven temperature to 350 degrees F (175 degrees C). Once the eggplant is cool enough to handle, cut it into 1/2 inch pieces, and combine with the tomatoes, onion, artichokes, garlic, parsley, chives, and basil. Pour into a baking dish
  3. Bake uncovered in the preheated oven until the onions have softened, about 45 minutes.
  4. Meanwhile, bring the quinoa and water to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. To serve, spoon the eggplant mixture over the quinoa.
Tips & Tricks
Indian Eggplant Bhurtha

This delicious Indian vegetarian stew is easy to make and full of flavor.

All about Eggplant

Learn about this staple of Mediterranean and Middle Eastern cooking.

Rate recipe

Your rating


Reviews 5

  1. 7 Ratings


This recipe is very fresh-tasting and the herbs are wonderful. However the suggestion to bake the eggplant was not a good idea. It made my eggplant mush so I couldn't include it. I instead diced a raw yellow squash I had on hand and tossed it in the oven with the other ingredients for the recommended time. This worked out really well. My onion was nice and mild so, even though it retained some crunch, its flavor wasn't too strong. Quinoa is one of my favorite grains (worth a try if you've never had it!) and it went really well with the other fresh ingredients. This is a great one for dinner after a summer trip to the farmer's market.


Thought this was great. Instead of baking (I know, better for you) I fried in cast iron skillet, adding onion & garlic, then rest of ingredients. Added some mushrooms too. Was perfect, made it in half of the suggested cooking time and entire family (two four year olds & hubbie) loved it. Definitely will do again!


Yum! I love eggplant and this was a hit.