quinoa-cakes-with-eggplant-tomato-ragu-and-smoked-mozzarella-241481.json

{
    "directions": [
        "Bring water and 1/2 teaspoon salt to a boil in a heavy medium saucepan.",
        "Meanwhile, wash quinoa in 3 changes of water in a bowl, then drain well in a fine-mesh sieve.",
        "Stir quinoa into boiling water and return to a boil, then simmer, covered, until quinoa is dry and water is absorbed, 20 to 30 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer to a large bowl and cool, stirring occasionally, 10 minutes, then stir in egg.",
        "Line a baking sheet with plastic wrap and lightly brush with oil. Lightly oil a 1-cup dry-ingredient measure. Pack enough quinoa into measure with a rubber spatula to fill it two-thirds full. (If spatula becomes sticky, dip in water.) Unmold onto baking sheet and gently pat quinoa into a 4-inch-wide patty with spatula. Make 3 more quinoa cakes, brushing measure with oil each time. Chill cakes, uncovered, at least 15 minutes.",
        "Toss eggplant with 1 teaspoon salt in a colander and drain 30 minutes. Squeeze handfuls of eggplant to extract liquid, then pat dry.",
        "Cook eggplant, onion, garlic, oregano, and 1/4 teaspoon each of salt and pepper in oil in a 12-inch heavy skillet over medium heat, covered, stirring occasionally, until softened, about 5 minutes. Stir in tomatoes, roasted peppers, and water and simmer, covered, stirring occasionally, until eggplant is very tender and mixture is thick (if dry, thin with a little water), about 10 minutes.",
        "Heat 2 tablespoons oil in a 12-inch nonstick skillet over medium heat until it shimmers. Carefully add quinoa cakes and cook, turning once carefully and adding remaining 2 to 3 tablespoons oil, until crisp and golden, 8 to 10 minutes total (pat cakes to reshape with cleaned rubber spatula while cooking if necessary). Transfer to plates.",
        "Return eggplant rag\u00f9 to a simmer and stir in parsley and half of mozzarella, then simmer, stirring, until cheese just begins to soften, about 30 seconds. Spoon over quinoa cakes, then sprinkle with remaining mozzarella."
    ],
    "ingredients": [
        "1 1/2 cups water",
        "1 cup quinoa",
        "1 large egg, lightly beaten",
        "4 to 5 tablespoons olive oil, divided",
        "1 1/2 pounds eggplant, cut into 1/2-inch cubes",
        "1 small onion, finely chopped",
        "2 teaspoons finely chopped garlic",
        "1/2 teaspoon dried oregano",
        "3 tablespoons olive oil",
        "1 cup grape or cherry tomatoes, halved",
        "1/2 cup drained bottled roasted red peppers, rinsed and chopped",
        "3/4 cup water",
        "1 tablespoon chopped flat-leaf parsley",
        "1/4 pound smoked mozzarella, diced (1 cup)"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Cheese",
        "Tomato",
        "Side",
        "Vegetarian",
        "Quinoa",
        "Eggplant",
        "Bell Pepper",
        "Pan-Fry",
        "Healthy",
        "Simmer",
        "Gourmet",
        "Pescatarian",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added",
        "Kosher"
    ],
    "title": "Quinoa Cakes with Eggplant-Tomato Rag\u00f9 and Smoked Mozzarella",
    "url": "http://www.epicurious.com/recipes/food/views/quinoa-cakes-with-eggplant-tomato-ragu-and-smoked-mozzarella-241481"
}