|2 servings||calories per servings 704||protein serving 15 g||carbs per serving 101 g||total fat per serving 27 g|
The heady combination of eggplant, tomato and currant appears in both Italian and French cooking. Our version leans toward southern France with the addition of saffron, as well as a hint of lavender in the seasoned salt from Beautiful Briny Sea.
This summer dish will run through the end of August.
|Nutrition Facts||/ Per Serving|
|Total Fat||27 g|
|Saturated Fat||3 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||4 g|
|Monounsaturated Fat||18 g|
|Total Carbohydrates||101 g|
|Dietary Fiber||18 g|
Prepare your mise en place: Remove and discard eggplant stem and leaves; cut eggplant flesh into 1-inch cubes. Remove and discard pepper stems and seeds; thinly slice flesh. Cut tomatoes into 1/2-inch cubes, discarding stems. Peel and halve onion. Dice 1 half; thinly slice the other half. Pick and roughly chop parsley leaves.
Place a small saucepan over medium heat. Add 1 tablespoon olive oil and diced onion. Cook, stirring, until onion starts to turn translucent, 2-3 minutes. Add saffron & brown rice. Add 1 3/4 cups water, stir, and increase heat to high. When water boils reduce heat to low, and simmer until water is absorbed and rice is tender, about 45 minutes.
Place a large sauté pan over high heat. Add remaining 2 tablespoons olive oil. When oil is hot add eggplant, spreading in a single layer if possible. Cook until eggplant is browned on the bottom, 3-4 minutes. Flip eggplant. Reduce heat to medium, and add sliced onion. Cook, stirring occasionally, until onion is translucent, about 2 minutes more.
Add peppers, and cook, stirring occasionally, until peppers start to deepen in color, 2-3 minutes.
Add diced tomato, currants, cooking sherry, 1/4 cup water and 1/4 teaspoon French Picnic Salt. Bring to simmer, reduce heat to low, cover, and cook until peppers are tender but not mushy, about 10 minutes. Taste and season as desired with French Picnic salt.
Divide rice between 2 plates or bowls. Top with eggplant, and garnish with parsley and almonds. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...