2 medium eggplants, cut into ½-inch slices
1/3 cup quinoa flour
2 Tablespoons extra virgin coconut oil
2 cups fresh tomato sauce (see recipe below)
1 Tablespoon fresh oregano
1 Tablespoon fresh parsley
2 cups organic mozzarella cheese, grated
1 cup organic Parmesan cheese, grated
black pepper, to taste
Preheat oven to 400 degrees. Make the fresh tomato sauce and set aside. Slice eggplant into ½-inch slices; roll eggplant slices into quinoa flour and sprinkle with black pepper until all eggplant slices are covered. In a heavy bottomed pan, heat the coconut oil over medium-high heat. Sauté several eggplant slices until they’re softened and browned—about 5 minutes on each side. Continue process until all eggplant slices are cooked.
Spread half the tomato sauce in a 9" x 13" baking dish. Place one layer of eggplant slices over the sauce. Top with some tomato sauce and sprinkle with oregano and parsley. Top with some mozzarella cheese and Parmesan cheese. Repeat process to make a second layer. When finished, bake at 400 degrees for 20-25 minutes. Serve hot.
Fresh Tomato Sauce
1/2 cup extra virgin olive oil
1 small onion, diced
4 garlic cloves, peeled and thinly sliced
3 Tablespoons fresh thyme
1 large carrot, finely grated
3 large cans crushed organic tomatoes
sea salt, to taste
In a large saucepan, heat the olive oil over low heat. Add onion and garlic and cook about 10 minutes. Add thyme and grated carrot, and cook for 5 additional minutes or until carrot is soft. Add crushed tomatoes and bring to a boil, stirring often. Reduce heat and simmer mixture for about 30 minutes. Season with salt. Set aside.
Quinoa Chickpea Salad
1 cup quinoa, rinsed and drained
2 cups pure water
4 Tablespoons fresh lime juice
1 Tablespoon organic apple cider vinegar
2 Tablespoons finely chopped parsley
1 clove garlic, minced
1 cup scallions, chopped
¼ cup extra virgin olive oil
black pepper, to taste
1 large tomato, diced
2 cups canned chickpeas, drained
Combine the quinoa and water in a small saucepan and bring to a boil. Cover and simmer for about 20 minutes or until the quinoa is tender and the water is absorbed. Cool.
Mix together the lime juice, vinegar, parsley, garlic, scallions, olive oil, black pepper, tomato dices and the chickpeas. Add the cooled cooked quinoa to this mixture, coating thoroughly. Place in the refrigerator and let seasonings soak through for about 3 hours. Serve.
Recipes courtesy of Extraordinary Health Team