Quinoa cakes with eggplant-tomato ragu
Find a Conversation
| Tue, 01-29-2008 - 12:25pm |
Quinoa cakes with eggplant-tomato ragu and smoked mozzarella
Gourmet | February 2008
Makes 4 servings

For quinoa cakes
1 1/2 cups water
1 cup quinoa
1 large egg, lightly beaten
4 to 5 tablespoons olive oil, divided
For topping
1 1/2 lb eggplant, cut into 1/2-inch cubes
1 small onion, finely chopped
2 teaspoons finely chopped garlic
1/2 teaspoon dried oregano
3 tablespoons olive oil
1 cup grape or cherry tomatoes, halved
1/2 cup drained bottled roasted red peppers, rinsed and chopped
3/4 cup water
1 tablespoon chopped flat-leaf parsley
1/4 lb smoked mozzarella, diced (1 cup)

Make quinoa cakes:
Bring water and 1/2 teaspoon salt to a boil in a heavy medium saucepan.
Meanwhile, wash quinoa in 3 changes of water in a bowl, then drain well in a fine-mesh sieve.
Stir quinoa into boiling water and return to a boil, then simmer, covered, until quinoa is dry and water is absorbed, 20 to 30 minutes.
Remove from heat and let stand, covered, 5 minutes. Transfer to a large bowl and cool, stirring occasionally, 10 minutes, then stir in egg.Line a baking sheet with plastic wrap and lightly brush with oil.
Lightly oil a 1-cup dry-ingredient measure.Make topping while quinoa cooks and chills:
Toss eggplant with 1 teaspoon salt in a colander and drain 30 minutes.
Cook eggplant, onion, garlic, oregano, and 1/4 teaspoon each of salt and pepper in oil in a 12-inch heavy skillet over medium heat, covered, stirring occasionally, until softened, about 5 minutes.
Stir in tomatoes, roasted peppers, and water and simmer, covered, stirring occasionally, until eggplant is very tender and mixture is thick (if dry, thin with a little water), about 10 minutes.Cook quinoa cakes:
Heat 2 tablespoons oil in a 12-inch nonstick skillet over medium heat until it shimmers.
To serve:
Return eggplant ragù to a simmer and stir in parsley and half of mozzarella, then simmer, stirring, until cheese just begins to soften, about 30 seconds.
Cooks' notes:
• Quinoa cakes can be formed 1 day ahead and chilled, covered.
• Eggplant-tomato ragù, without parsley and mozzarella, can be made 1 day ahead and chilled, covered.
Make topping while quinoa cooks and chills:
Toss eggplant with 1 teaspoon salt in a colander and drain 30 minutes.
Cook eggplant, onion, garlic, oregano, and 1/4 teaspoon each of salt and pepper in oil in a 12-inch heavy skillet over medium heat, covered, stirring occasionally, until softened, about 5 minutes.
Stir in tomatoes, roasted peppers, and water and simmer, covered, stirring occasionally, until eggplant is very tender and mixture is thick (if dry, thin with a little water), about 10 minutes.Cook quinoa cakes:
Heat 2 tablespoons oil in a 12-inch nonstick skillet over medium heat until it shimmers.
To serve:
Return eggplant ragù to a simmer and stir in parsley and half of mozzarella, then simmer, stirring, until cheese just begins to soften, about 30 seconds.
Cooks' notes:
• Quinoa cakes can be formed 1 day ahead and chilled, covered.
• Eggplant-tomato ragù, without parsley and mozzarella, can be made 1 day ahead and chilled, covered.


