Quinoa Cakes with Eggplant-Tomato Ragù and Smoked Mozzarella

Crispy quinoa cakes topped with a rich Mediterranean-style eggplant and tomato ragù, finished with melted smoked mozzarella. A delicious vegetarian main dish that combines the nutty flavor of quinoa with classic Italian ingredients.

4 servings

2 hr 2 min

Published October 4, 2025

Ingredients

•1½ cups water
•1 cup quinoa
•1 large egg
•4½ tablespoons olive oil
•1½ pounds eggplant
•1 small onion
•2 teaspoons garlic
•½ teaspoon dried oregano
•3 tablespoons olive oil
•1 cup grape tomatoes
•½ cup roasted red peppers
•¾ cup water
•1 tablespoon parsley
•¼ pound smoked mozzarella
•1 cup diced mozzarella

Cooking Instructions

1.
Bring water and 1/2 teaspoon salt to a boil in a heavy medium saucepan.
5 min
2.
Meanwhile, wash quinoa in 3 changes of water in a bowl, then drain well in a fine-mesh sieve.
5 min
3.
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.
35 min
4.
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.
20 min
5.
Toss eggplant with 1 teaspoon salt in a colander and drain 30 minutes. Squeeze handfuls of eggplant to extract liquid, then pat dry.
30 min
6.
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.
15 min
7.
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.
10 min
8.
Return eggplant ragù 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.
2 min

Ingredients

•1½ cups water

•1 cup quinoa

•1 large egg

•4½ tablespoons olive oil

•1½ pounds eggplant

•1 small onion

•2 teaspoons garlic

•½ teaspoon dried oregano

•3 tablespoons olive oil

•1 cup grape tomatoes

•½ cup roasted red peppers

•¾ cup water

•1 tablespoon parsley

•¼ pound smoked mozzarella

•1 cup diced mozzarella

Cooking Instructions

Bring water and 1/2 teaspoon salt to a boil in a heavy medium saucepan.

5 min

Meanwhile, wash quinoa in 3 changes of water in a bowl, then drain well in a fine-mesh sieve.

5 min

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.

35 min

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.

20 min

Toss eggplant with 1 teaspoon salt in a colander and drain 30 minutes. Squeeze handfuls of eggplant to extract liquid, then pat dry.

30 min

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.

15 min

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.

10 min

Return eggplant ragù 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.

2 min