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About the Dish

  • Spring Onion

    Spring Onion

  • Brown Rice

    Brown Rice

  • Japanese Eggplant

    Japanese Eggplant

  • Beautiful Briny Sea Papadopoulos salt

    Beautiful Briny Sea Papadopoulos salt

  • Bragg Liquid Aminos

    Bragg Liquid Aminos

  • Turbinado Sugar

    Turbinado Sugar

  • Walnuts

    Walnuts

  • Feta Cheese

    Feta Cheese

  • Cilantro

    Cilantro

METHOD

1
Heat oven to 450° F. Prepare your mise en place: Remove eggplant stem. Halve eggplant lengthwise; cut crosswise into 1/2-inch slices. Finely chop green onion, keeping white and green parts separate. Peel and mince 4 cloves garlic. Pick and roughly cilantro leaves.
2
In a saucepan with a lid combine 1 teaspoon olive oil, green onion whites and garlic. Place over medium heat, and cook until lightly toasted and fragrant, 2-3 minutes. Add rice, and cook 2-3 minutes more, stirring frequently. Add 1 1/2 cups water, and increase heat to high. When water comes to a boil cover pot, reduce heat to low and cook until rice is tender and water has been absorbed, 25-30 minutes.
3
While rice cooks prepare the eggplant. In a mixing bowl combine eggplant, 1 tablespoon olive oil and 1/4 teaspoon Sultan Papadopoulos salt. Mix thoroughly. Spread out eggplant on a baking pan. (Reserve mixing bowl for later.) Place in oven, and roast until eggplant is browned and tender, about 20 minutes.
4
While eggplant cooks prepare the dressing. In a small mixing bowl combine remaining 1 tablespoon olive oil, remaining 1 tablespoon water, tahini, Bragg Liquid Aminos and sugar. Mix thoroughly, and set aside.
5
Return cooked eggplant to reserved mixing bowl. Add tahini dressing and walnuts, and mix thoroughly. Taste and adjust seasoning as desired with Sultan Papadopoulos salt.
6
When rice is cooked, divide between 2 plates. Top with eggplant and sauce. Sprinkle each with green onion greens, cilantro and feta cheese. Enjoy!