|2 servings||calories per servings 746||protein serving 26 g||carbs per serving 103 g||total fat per serving 26 g|
Eggplant is one of those ingredients that can be slightly intimidating the first time you cook with it. The reward of getting eggplant right though, is deliciously gratifying. Tender eggplant and toothsome chickpeas top fluffy basmati rice and make for a dish with amazing texture. The dish is topped with a tangy yogurt sauce that highlights the flavors of fresh cilantro and coriander. Fun Fact: coriander and cilantro come from the same plant. Coriander refers to the dried seeds of the plant and cilantro refers to the leaves and stalks.
|Nutrition Facts||/ Per Serving|
|Total Fat||26 g|
|Saturated Fat||6 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||4 g|
|Monounsaturated Fat||12 g|
|Total Carbohydrates||103 g|
|Dietary Fiber||22 g|
Cut the ends off the eggplant and peel. Cut the eggplant into 1/2-inch cubes. Place in a large bowl and toss with kosher salt. Spread in an even layer on a paper towel-lined platter or baking sheet. Allow eggplant to rest 15 minutes.
Meanwhile, cook rice: Combine water and PeachDish salt in a small saucepan. Place over high heat and bring to a boil. While the water is heating, rinse and thoroughly drain rice.
When water boils, stir in rice. Bring water back to a boil, then reduce heat to low, cover, and simmer 10 minutes. When rice is tender and most of the water is absorbed, remove from heat and keep covered.
While the rice is cooking, prepare the yogurt sauce: Pick cilantro leaves from the sprigs and roughly chop. In a small bowl combine half of the cilantro, ground coriander, 1 tablespoon olive oil, and yogurt. Mix thoroughly and set aside.
Peel, halve and thinly slice shallot. Rinse and thoroughly drain the chickpeas. Rinse the eggplant to remove salt, drain and dry thoroughly on paper towels.
Heat a large saute pan over medium-high heat and add remaining 1 tablespoon olive oil. Add eggplant to the pan and cook 4-5 minutes, stirring occasionally. Add shallot, chickpeas and pepper, and cook 2 minutes more. Remove the pan from heat, and adjust seasoning to taste.
Fluff butter into the rice. Divide rice between 2 plates, top with eggplant mixture and drizzle the yogurt sauce on top. 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...