Pesto Pasta Quinoa Cup + Lemon Pepper Jackfruit Eggplant Viola

Pesto Pasta Quinoa Cup + Lemon Pepper Jackfruit Eggplant Viola

Ingredients:

  • 1 Pesto Pasta Keen One Quinoa Cup
  • 1 Jackfruit Company Lemon Garlic 10 ounce pack
  • 1 Medium Eggplant
  • 1/2 Cup of Shaved Parmigiano Reggiano (feel free to substitute with parmesan)
  • 1/4 cup of fresh chopped basil for garnish
  • 1cup of vegetable oil (Canola or Avocado recommended for flavor and high burn temp)


Directions:

  1. Cook quinoa cup and jackfruit as directed on label.
  2. Dice eggplant into 1/2" coins and salt and pepper.. ~9 total
  3. Heat oil on high in 10" cast iron if available or regular skillet if not.
  4. Fry each side of eggplant about 2-3 minutes until golden brown. Take out and lay on paper towel to absorb excess grease.
  5. Arrange plate with three fried eggplant, about 1/3 of the Pesto Pasta Quinoa, and 1/3 of Lemon and Garlic Jackfruit.
  6. Grate cheese on top and sprinkle with fresh basil
  7. Buon appetito!