Eggplant Strata – Moroccan Style

I originally wrote this recipe to be a rollatini, but after testing it a few times I realized it just made more sense to do it as a layered dish. I wanted to call it a lasagna but it just doesn’t fit. So I called it a strata. (Yes, I know most people think stratas have an egg component. Well, not always.)

So, this is actually a combination of  three recipes which come together to make one pretty great dish. Bonus!

I love eggplant. I know not everyone does. Last grocery trip I fought all grabby-hand with a fiesty little Asian woman over the best pickings of Chinese Eggplant. I was on a mission!

With this idea in my brain, how could I not fight to get the best eggplants!?

So, first the stuffing. It’s a recipe I thought up for a Moroccan-inspired quinoa dish. I would imagine that this came from some thoughts of couscous but since that’s not gluten-free, quinoa seemed the best alternative – or perhaps, in my case, preference. You could eat the stuffing just as a side dish, too.

Moroccan Quinoa

  • 1 cup quinoa, rinsed and drained
  • 2 cups vegetable stock
  • 1 small red or white onion, diced finely
  • 1/4 cup chopped walnuts, toasted
  • 1/4 cup dried apricots, diced
  • 1 teaspoon Moroccan seasoning blend (recipe at end)
Directions:
  1. In a medium saucepan, heat vegetable stock over medium heat.
  2. Add quinoa, onion, walnuts, apricots and Moroccan seasoning. Stir.
  3. Reduce heat to low, cover and simmer for 15-20 minutes, until all liquid is absorbed.
  4. Remove from heat and leave covered 5 more minutes.
  5. Fluff with a fork.

Eggplant Rollatini-strata

  • 4 Chinese eggplants, or 2 regular eggplants
  • Salt
  • 1-2 tablespoons olive oil
  • 2 cups prepared marinara sauce
  • 1/2 cup Daiya vegan mozzarella shreds (optional)
Directions:
  1. Slice eggplant lengthwise.
  2. Place on a wire cooling rack with paper towels placed underneath.
  3. Salt liberally and let sit for at least an hour to draw out the moisture.
  4. In a large skillet heat the olive oil over medium heat.
  5. Fry the eggplant until just browned.
  6. Alternately, you could grill or broil the eggplant until lightly browned.
To Assemble:
  1. Preheat oven to 350F.
  2. In a casserole dish layer the strata as follows:
    • Eggplant slices
    • Quinoa mixture
    • Marinara sauce
    • Eggplant slices
    • Quinoa mixture
    • Any remaining eggplant
    • Marinara
    • Vegan cheese, if using
  3. Put in heated oven and bake until heated through and bubbly, about 30 minutes.

Moroccan Seasoning Blend

  • 5 teaspoons ground nutmeg
  • 5 teaspoons ground cumin
  • 5 teaspoons ground coriander
  • 2 1/2 teaspoons allspice
  • 2 1/2 teaspoons ground ginger
  • 1 1/4 teaspoons cayenne pepper
  • 1 1/4 teaspoons cinnamon
Directions:
  1. Combine and store in an air-tight container.

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7 Responses to “Eggplant Strata – Moroccan Style”

  1. August 16, 2011 at 3:04 am #

    This recipe reminds me of an amazing vegan, spicy lasagna made with eggplant which a friend of mine brought to a party full of junk food. Funny thing, the lasagna was gone in minutes. So like you said, “it’s vegan and it’s actually tasty”.
    Quinoa is my favorite grain, I like the idea of including it between layers of eggplant slices.
    Thanks for this amazing recipe!

    • Megan
      August 16, 2011 at 8:58 am #

      Mmm vegan spicy lasagna with eggplant sounds amazing. I’m not surprised it got eaten up first! Thanks for sharing. :)

  2. Wanda Conde
    May 21, 2013 at 2:15 pm #

    I just switched to a gluten free/vegan diet due to health issues. The change implied that I had to learn how to cook again and didn’t know where or how to get started. The first meals I cooked were tasteless and very disappointing. My first trips to the health food store and the supermarket after I changed my diet were daunting. I started searching the internet for some help and just when I thought I would not be able to find it, I found your website. Just by looking at the ingredient lists and the pictures you include of the preparation process, I knew that I found the help that I was looking for. Last night I made the Eggplant Strata and my husband and I just LOVED it. The Moroccan spice mix is excellent. I plan to use it to season the quinoa and other grains as well. The cashew sauce for the pasta is yummy!!! I already printed about 20 of your recipes to try and I am sure that we will enjoy them. Thanks very much for taking the time to create and maintain this website.

    • May 21, 2013 at 10:19 pm #

      Thank you so much for your kind words. Comments like yours make my day – and make me enjoy what I do even more. So thank you!

Trackbacks/Pingbacks

  1. Moroccan Quinoa | The Gluten Free Vegan - August 13, 2011

    [...] came up with this recipe as part of a Moroccan-themed eggplant strata dish. It makes an excellent side dish on it’s own, [...]

  2. Easy Crispy Eggplant | The Gluten Free Vegan - October 24, 2011

    [...] as no surprise that I adore eggplant. I throw it into curries, stir-frys, bake it, roast it, make a strata out of [...]

  3. Baba Ghanoush | The Gluten Free Vegan - March 19, 2012

    [...] Now, moving on. I don’t know if it’s become clear by now or not how much I like eggplant. I will find ways to add it to any recipe that I’m working with. Curries, pastas, roasted vegetables, etc. [...]

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