Garlic Pilaf With Cajun Eggplant (Aubergine)

• 12 cup shopped onion
• 1 teaspoon olive oil
• 6 garlic cloves, minced
• 2 cups water
• 1 cup quinoa, rinsed and drained or 1 cup uncooked long grain rice
• 1 cup coarsely shredded carrot
• 1 teaspoon cajun seasoning
• 12 teaspoon salt
• 1 (15 ounce) can hominy, rinsed and drained
• 1 tablespoon snipped fresh basil or 1 tablespoon fresh rosemary or 1 tablespoon fresh chives or 1 tablespoon fresh thyme or 1 tablespoon oregano
• 1 medium eggplant, cut into 1/2-inch slices
• 2 teaspoons olive oil
• cajun seasoning

1. In a medium saucepan cook onion in the 1 teaspoon hot oil over medium heat for 3 minutes.
2. Add garlic; cook for 1 minute more.
3. Stir in the water, quinoa, carrot, the 1 teaspoon Cajun seasoning, and the salt.
4. Bring to boiling; reduce heat.
5. Simmer, covered, about 15 minutes or until quinoa is tender and liquid is absorbed.
6. Stir in hominy and desired herb.
7. Cover and let stand for 1 minute.
8. Meanwhile, lightly brush the eggplant slices with the 2 t oil; sprinkle with additional Cjaun seasoning.
9. Broil in the unheated rach of a broiler pan 4 to 5 inches from the heat for 5 to 6 minutes or just until tender, turning once halfway through cooking.
10. To serve, divide eggplant slices among 4 dinner plates.
11. Top with quinoa mixture.

onion, olive oil, garlic, water, quinoa, carrot, cajun seasoning, salt, hominy, fresh basil, eggplant, olive oil, cajun seasoning

Taken from www.food.com/recipe/garlic-pilaf-with-cajun-eggplant-aubergine-163987 (may not work)