Friday, April 2, 2021
Ingredients:
- 1 medium sized eggplant
- ½ tablespoon of olive oil
- ½ teaspoon of smoked paprika
- ¼ teaspoon of salt
- ½ teaspoon of black pepper
- 2 cloves of garlic
- ½ cup of almonds
- ½ cup of brown rice
- 1 cup of vegetable broth
- 400g of chickpeas, canned or pre-cooked
- 4 cups of mixture of young and green leafy vegetables
- 3 green onions
- ¼ cup of basil leaves
For the filling:
- 1 teaspoon of smoked paprika
- 1 tablespoon of olive oil
- 2 tablespoons of white balsamic vinegar
- 1 teaspoon of liquid sweetener
- ¼ teaspoon of salt
- ½ teaspoon of black pepper
Instructions:
- Preheat oven to 200 degrees. Cover the baking sheet with parchment paper and set aside.
- Cut off the ends of the eggplant and cut it into cubes of 2-3cm. Mix the cubes with olive oil, paprika, salt and pepper in a small bowl. Put on the baking sheet. Wrap garlic cloves in foil and put on the baking sheet. Put in the oven for 45 minutes or more, until the eggplant is tender.
- 10 minutes before the end add almonds to the baking sheet. Remove the baking sheet from the oven, allow vegetables and nuts to cool. Cut almonds.
- While the eggplant is baked, add the rice and broth in a medium size skillet. Boil. Once the broth boils, cover and reduce the flame to low average. Boil the rice for 30 minutes, or until all the liquid is absorbed (the rice should be cooked, but not overboiled).
- Mix eggplant, almonds, rice and washed chickpeas in a large bowl.
- Finely chop green onions and basil, add to the bowl with the remaining mixture of greens. Mix well.
- To prepare the filling, whisk all ingredients. Add to the salad and mix thoroughly.
Servings: 3-4