Martha Rose's Eggplant, Quinoa and Tomato Casserole with Yogurt Topping

This is another winner recipe from Martha Rose Shulmans, Recipes For Health. This woman is my hero! It's vegetarian moussaka and oh so yummy! Light, but hearty at the same time.

 

I followed the recipe closely, except i replaced bulgur with quinoa (making it GF), I prepared my eggplant slightly differently and I used whole cinnamon and smoked paprika.

 

I've never made this yogurt-egg topping before, apparently it's "Balkan-style". Not only is it far more convenient than making a white sauce, but also lighter and healthier.

 

Eggplant, Quinoa and Tomato Casserole with Yogurt Topping

 

Tomato Sauce       

Olive oil       

1 large onion

4-8 garlic cloves

2 (425gm) tins of tomatoes      

Salt and pepper

1/2 - 1 & 1/2 teaspoon sugar (taste to adjust)

2 cinnamon sticks

1 tsp smoked paprika

1/2 tsp allspice

     
Filling

3 small or 1 large eggplant
3/4 cup dried quinoa 

4 tbl Parmesan    

Topping 

3 eggs

1 cup thick Greek yogurt (I think full fat is important here)

Salt, pepper and paprika to taste

2 tbl freshly grated Parmesan

Preheat your oven to 220 degrees C.

 

Dice the onion and garlic. Don't worry about it being too fine as you blend it once the sauce is finished.

 

 

Start fry the onion on a medium heat.

 

 

Once the onions are nice and caramelised (5-8 minutes), add the garlic and cinnamon.

 

 

 Fry for another minute or so then add the all spice and paprika.

 

I found some smoked paprika, its yum!

 

Add the tomatoes, sugar, salt and pepper and let it simmer for about 30-40 minutes.

 

Keep an eye on the sauce while preparing the eggplant and quinoa.

 

 

Slice the eggplant into 1cm thick discs.

 

 

Lightly salt and oil the eggplant then place in oven for 30 minutes, turning them over at the 15 minute mark. Don't over cook them because they will become too sloppy in the casserole.

 

I haven't mastered cooking quinoa by evaporation, so I put 3/4 cup with about 2 cups of water and boiled it for about 10 minutes. Slightly under cook it as it continues to cook in the casserole.

 

Once the quinoa is done, drain and set aside.

 

 

Mix up the yogurt topping.

 

 

After the tomato sauce has simmered for 30-40 minutes, grab your hand held blender and make it nice and smooth.

 

 

Taste for sugar, salt and pepper.

  

 

Once the eggplant is done, turn your oven down to 180 and put the casserole together.

 

 

 

 A thin layer of tomato on the base.

 

Add about 1/2 the quinoa.

Make a nice snug layer of eggplant

 

 
Add another layer of tomato and a sprinkle of parmesan cheese.

The rest of the quinoa 

 

The yogurt sauce and another sprinkle of cheese.

 

 

 

Bake at 180 for 30-40 minutes until brown on top.

 

 

 

Be very careful not to over cook it. Baked dishes with yogurt or ricotta can curdle if you cook them too long.

 Enjoy!