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Roasted Eggplant with Spinach, Quinoa, and Feta

Julia's Album
  • 40 minutes
  • Serves 4

INGREDIENTS

1

large eggplant, cut into 1 inch cubes

2 tbsp

olive oil

salt and pepper

1 tbsp

olive oil

2 cloves

garlic

5

to 10 ounces fresh spinach (to taste)

1

and 1/2 cups cooked quinoa

1/4 cup

Feta cheese