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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


  • Feta Cheese

    Feta Cheese

  • Cilantro



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.
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.
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.
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.
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.
When rice is cooked, divide between 2 plates. Top with eggplant and sauce. Sprinkle each with green onion greens, cilantro and feta cheese. Enjoy!