Eggplant and Quinoa Bake

Eggplant & Quinoa Bake

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Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 10 servings
Carrot Icon for Number of Ingredients Size 13 ingredients

Quinoa is a favorite here. This nutritious Eggplant and Quinoa Bake is quick cooking and brings complete protein to any meal you add it to. You can make a large batch and use...


  • ¼ cup olive oil
  • 1 leek (about 1 cup), sliced and cleaned
  • 1 small head of cauliflower (about 4 cups), chopped into bite sized pieces
  • 4 small eggplants (about 4 cups), medium diced, sprinkled with salt and drained on a paper towel
  • 1 can (15 oz) artichoke hearts, drained and halved
  • 1 cup almond milk
  • 2 cups plain yogurt
  • 1 tablespoon dried oregano
  • 1 teaspoon nutmeg
  • 4 cups spinach
  • 4 cups quinoa, cooked
  • Salt and pepper to taste
  • 1 cup low-fat mozzarella cheese, shredded

Nutrition Facts


298 cals


16 g

Saturated Fat

6 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

7 g


29 g


5 g


7 g


14 g


722 mg


  1. Preheat oven to 350 F
  2. In a sauté pan, heat olive oil over a medium high flame. Add the leeks and sweat for about 2 minutes or until they are translucent.
  3. Add the cauliflower, eggplant and artichokes. Stir to combine. Season to taste with salt and pepper, cover and cook for about 20 minutes, or until the vegetables are soft. Add about a quarter cup of water if the pan looks too dry. Remove the pan from the heat.
  4. In a medium sized bowl mix together almond milk and yogurt. Add the oregano and nutmeg. Add the spinach, quinoa and yogurt mixture into the vegetables and mix.  Taste for salt and pepper.
  5. Pour the mixture into the baking dish, and top with shredded cheese.  Bake in preheated 350 degree oven for 15 minutes or until cheese on top is lightly browned.

Chef Tips

If you’re going to freeze half, make the recipe through step 3. To cook: Defrost in the body of the fridge and bring to room temperature. Proceed with step 4.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.


    1. Hi Courtney! Thanks for your feedback on the recipe 🙂 Sweat and saute can actually be two different types of cooking methods — saute refers to cooking over medium to high heat, giving food a golden-brown color. "Sweat" often means food is cooked at a lower heat and you'll literally "sweat" the food but not necessarily give it a darker color. Although we agree, "sweating" food can sound a little odd at first!

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