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As the days grow shorter and the air turns crisp, the culinary landscape transforms, inviting us to embrace the rich flavors of autumn. Among the many dishes that capture this spirit, the Autumnal Quinoa & Eggplant Medley stands out as a nourishing and vibrant option. This recipe celebrates the bounty of fall with its earthy ingredients, combining the distinctive taste of eggplant with the wholesome qualities of quinoa. It's not just a meal; it's a celebration of the season, perfect for cozy family dinners or potluck gatherings.

Healthy Fall Eggplant & Quinoa Bake

Celebrate the flavors of fall with the Autumnal Quinoa & Eggplant Medley, a nourishing dish perfect for cozy gatherings or family dinners. This recipe features earthy eggplant and protein-rich quinoa, combined with vibrant seasonal vegetables and aromatic herbs. Each bite offers a delightful blend of textures and warming spices, making it not only delicious but also packed with nutrients. Experience the essence of autumn in your kitchen with this delightful medley!
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Ingredients
  

1 large eggplant, diced into 1-inch cubes

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth (low-sodium recommended)

1 small onion, finely diced

3 cloves garlic, minced

1 bell pepper (your choice of color), diced

1 can (14 oz) diced tomatoes, drained of excess liquid

1 cup fresh spinach, roughly chopped

1 teaspoon dried oregano

1 teaspoon dried thyme

1/2 teaspoon smoked paprika

Salt and black pepper, to taste

1 tablespoon extra virgin olive oil

1/2 cup feta cheese, crumbled (optional)

Fresh parsley, chopped, for garnish

Instructions
 

Preheat the Oven: Set your oven temperature to 375°F (190°C) and allow it to preheat while you prepare the other ingredients.

    Prepare the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a rapid boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for approximately 15 minutes or until the quinoa is fluffy and all the liquid has been absorbed. Once done, remove from heat and let it sit covered for an additional 5 minutes before fluffing with a fork.

      Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until it becomes soft and translucent. Next, add the minced garlic and sauté for an additional minute until fragrant.

        Add Eggplant & Bell Peppers: Incorporate the diced eggplant and bell pepper into the skillet. Cook for roughly 8-10 minutes, stirring occasionally, until the vegetables are tender and slightly caramelized. Season the mixture with salt, black pepper, oregano, thyme, and smoked paprika to enhance the flavor.

          Combine Ingredients: In a large mixing bowl, combine the cooked quinoa, sautéed vegetable mixture, chopped spinach, and drained diced tomatoes. If you choose to add feta cheese, gently fold it in at this stage. Ensure that all ingredients are well mixed and evenly distributed.

            Transfer to Baking Dish: Pour the combined mixture into a greased baking dish (approximately 9x13 inches). Use a spatula to spread the mixture out evenly across the dish.

              Bake: Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 25 minutes to allow the flavors to meld. After 25 minutes, carefully remove the foil and bake for an additional 15 minutes, or until the top is golden brown and slightly bubbly.

                Garnish & Serve: Once baked, remove the dish from the oven and let it cool for a few minutes. Just before serving, sprinkle freshly chopped parsley on top for a pop of color and freshness.

                  Prep Time, Total Time, Servings: 20 minutes | 60 minutes | Serves 6

                    - Presentation Tips: Serve in individual bowls for a rustic look, garnished with an extra sprinkle of feta and a drizzle of olive oil for a touch of elegance.