Quinoa Cakes with Aubergine-Tomato Ragù and Smoked Mozzarella

Ingredients for Quinoa Cakes with Aubergine-Tomato Ragù and Smoked Mozzarella

• 350ml d'eau

• 240ml quinoa

• 1 gros œuf, légèrement battu

• 4 to 80ml olive oil, divided

• 675g aubergine, cut into 1/2-inch cubes

• 1 petit oignon, finement haché

• 2 teaspoons finely chopped garlic

• 1/2 cuillères à café d'origan séché

• 3 cuillères à soupe d'huile d'olive

• 240ml grape or cherry tomatoes, halved

• 80g drained bottled roasted red peppers, rinsed and chopped

• 3/4 cup water

• 1 cuillère à soupe de persil plat haché

• 110g smoked mozzarella, diced (240ml )

Bring water and 1/2 teaspoons 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. Pack enough quinoa into measure with a rubber spatula to fill it two-thirds full. (If spatula becomes sticky, dip in water.) Unmold onto baking sheet and gently pat quinoa into a 4-inch-wide patty with spatula. Make 3 more quinoa cakes, brushing measure with oil each time. Chill cakes, uncovered, at least 15 minutes.

Toss aubergine with 1 teaspoon salt in a colander and drain 30 minutes. Squeeze handfuls of aubergine to extract liquid, then pat dry.

Cook aubergine, onion, garlic, oregano, and 1/4 teaspoons 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 aubergine is very tender and mixture is thick (if dry, thin with a little water), about 10 minutes.

Heat 2 tablespoons oil in a 12-inch nonstick skillet over medium heat until it shimmers. Carefully add quinoa cakes and cook, turning once carefully and adding remaining 2 to 45ml oil, until crisp and golden, 8 to 10 minutes total (pat cakes to reshape with cleaned rubber spatula while cooking if necessary). Transfer to plates.

Return aubergine ragù to a simmer and stir in parsley and half of mozzarella, then simmer, stirring, until cheese just begins to soften, about 30 seconds. Spoon over quinoa cakes, then sprinkle with remaining mozzarella.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.