Yesterday was so lovely. I spent the day catching up on a few things around the house and cooking up a storm. I received my CSA share on Friday afternoon and it’s probably my favorite share yet. It kind of bridges the grey area between summer and fall veggies. There were plenty of root veggies and winter squash, but also a few eggplant and heirloom tomatoes, which are still summery to me. I had some chard leftover from last week’s share, and I have had an idea in mind about using it to make a gratin. When I saw the eggplant, I knew that’s the direction I wanted to head. I am really happy with the way this Eggplant, Chard and Tomato Quinoa Gratin came together.
I really loved all the flavors and textures in this dish. My husband doesn’t care for quinoa (I know, he’s weird) so the next time I make this, I’ll make it without the quinoa in the gratin and serve it on top instead. I’ll make rice for my hubby. :) I added in a good bit of fresh rosemary, also from my CSA. I dream about rosemary and adding it to everything.
In theory this is a vegan recipe. The gluten-free bread I used for the crumb topping has some egg whites in it. There are gf and vegan breads out there if you need them. I also think ground almonds or hazelnuts would be a great replacement for the crumbs. Whichever you decide to use, it will be delicious!
- Olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 large bunch chard, stems removed and roughly chopped (about 3 cups packed)
- 1 medium eggplant, diced
- 2 cups diced tomatoes
- 2 cups cooked quinoa
- 2 sprigs fresh rosemary, leaves only, finely minced
- salt and pepper, to taste
- 1 cup toasted breadcrumbs (I used 2 slices of gluten-free multigrain bread)
- Preheat oven to 400 degrees F.
- Heat a tablespoon of olive oil in a large skillet. Add the onion and cook until it starts to turn golden, about 5-10 minutes. Add the minced garlic and cook a little longer. Next add the chard and cook for a few minutes until it wilts. Transfer the chard and onion to a 8"x11" casserole dish.
- Add 2 tablespoons of olive oil back to the pan and heat. Add the eggplant and season with a little salt and pepper. Cook until eggplant starts to brown and softens, about 10 minutes. (If it starts to stick, add more olive oil.) Transfer the eggplant to the casserole dish. Add the diced tomatoes, quinoa, rosemary and a little more salt and pepper. Stir to combine.
- Sprinkle the toasted breadcrumbs evenly over the top of the casserole. Place in the oven and bake for 20 minutes, or until it is heated through and the top is golden brown. Serve hot.