|2 servings||calories per servings 660||protein serving 15 g||carbs per serving 77 g||total fat per serving 35 g|
When eggplant is roasted, the surface browns and sweetens while the flesh becomes tender and slightly creamy. Its nutty flavor is enhanced by another common Middle Eastern ingredient, tahini—a paste made of ground sesame seeds. Serve it with brown rice and topped with walnuts and feta, and you’ve got a symphony of flavors and textures: nutty and sweet, chewy and creamy.
|Nutrition Facts||/ Per Serving|
|Total Fat||35 g|
|Saturated Fat||6 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||7 g|
|Monounsaturated Fat||2 g|
|Total Carbohydrates||77 g|
|Dietary Fiber||12 g|
Heat oven to 450° F.
Prepare your mise en place: Halve eggplant lengthwise; cut crosswise into 1/2-inch slices. Finely chop green onion, keeping white and green parts separate. Peel and mince garlic. Pick and roughly chop cilantro.
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 1 tablespoon olive oil, 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 onion greens, cilantro and feta cheese. Enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...