Fried quinoa makes a healthful, easy alternative to fried rice in this yummy combination that includes eggplant, cabbage, onion, garlic and egg.
We recommend using Chinese eggplant with the tender skin left on for this recipe, but regular globe eggplant will work fine as well ~ you may want to peel it though.
We chose to oven-roast our eggplant because it has a tendency to absorb quite a bit of oil in the frypan. The oven roasting method achieves a nice caramelization without all the excess fat.
If you haven’t had the opportunity to cook with quinoa, be sure to check out our article Cooking with Quinoa for some added information and cooking tips.