Roasted Eggplant Quinoa with Olives and Currants

I’m on a quinoa kick right now and experimenting with a variety of ingredients, different colors of quinoa, and creating quinoa recipes for every meal from breakfast to dessert. I couldn’t pass up the gorgeous, bulbous eggplant at the market yesterday and came up with this roasted eggplant quinoa recipe, tossing in a few other ingredients that I was craving. If you’re a part-time vegan, scatter in a generous handful of crumbled feta.

Roasted Eggplant Quinoa with Olives and Currants

Serves 4 to 6


  • 1 large eggplant, ends trimmed, cut into bite-sized chunks
  • 1/4 cup extra-virgin olive oil, divided
  • Salt and freshly ground black pepper
  • 1 cup quinoa
  • 2 cups water
  • 1 cup sliced Kalamata olives
  • 2/3 cup dried currants
  • 4 green onions, sliced (green and white parts)
  • 3 tablespoons finely chopped fresh parsley
  • Zest and juice of 1 lemon
  • 1 tablespoon balsamic vinegar


  1. Preheat oven to 400 degrees F.
  2. Toss eggplant with 2 tablespoons olive oil and spread in a single layer on a large rimmed baking sheet. Season with salt and pepper.
  3. Roast eggplant for 20 minutes, stirring occasionally, until eggplant is tender and lightly browned.
  4. Meanwhile, in a medium pot over high heat, bring quinoa and water to a boil. Reduce heat to low, cover pot, and simmer for 10 to 12 minutes or until all the water is absorbed and quinoa is tender. Transfer to a large bowl.
  5. Add eggplant, olives, currants, green onions, parsley, lemon juice and zest, balsamic vinegar, and remaining 2 tablespoons of olive oil to the quinoa and toss to combine. Season with salt and pepper. Serve warm.

More Vegan Recipes

Vegan chocolate-covered vegan habanero peanut brittle
Sweet potato hash
Creamy vegan berry smoothie


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