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Photo of Chargrilled eggplant stack with cottage cheese by WW

Chargrilled eggplant stack with cottage cheese

5
Points®
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Easy
If you love eggplant and cottage cheese try this tasty Mediterranean vegetarian stack, it's quick, simple and filling.

Ingredients

Quinoa

¾ cup(s), (125g), tri colour variety

Eggplant

900 g, cut into 1cm thick slices

Olive oil

1½ tbs

Canned diced tomatoes

400 g, (1x400g can)

Garlic

2 clove(s), crushed

Dried oregano

1 tsp

Rocket

50 g, baby variety

Balsamic vinegar

2 tsp

Fresh basil

⅓ cup(s), shredded

97% fat-free cottage cheese

1 cup(s), (250g)

Instructions

  1. Preheat hooded barbecue grill to high. Bring ¾ cup (185ml) water to the boil in a small saucepan. Add quinoa and cook, covered, over low heat for 12 minutes or until tender and water has absorbed.
  2. Meanwhile, brush eggplant with oil and season. Arrange eggplant on barbecue grill, reduce heat to medium-low and cook, covered, for 8-10 minutes each side or until tender and charred.
  3. Meanwhile, combine tomatoes, garlic and oregano in a medium saucepan. Season and bring to the boil. Reduce heat and simmer for 5 minutes for flavours to infuse.
  4. Toss rocket with balsamic vinegar. Stack eggplant, cooked quinoa, sauce, basil and cottage cheese (to make several layers of each) between 4 plates. Scatter over rocket.

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