Sea Salted Roasted Eggplant
Eggplants are from the nightshade family which also includes potatoes, tomatoes and peppers. Nightshades have a special use in meals, as they have the effect of releasing mental focus and concentration. This is helpful to those who have very stressful and focused jobs.
Servings: 2 servings
Ingredients
- 4 cup eggplant, sliced in half-moons
- 1 cup onion, chopped
- 1/2 cup mushrooms, chopped
- 1 tsp olive oil
- pinch sea salt
- 1 cup brown rice, or red
- 2 cup water
- 1 Tbsp balsamic vinegar, more or less to your taste
- 1 cup kale
Instructions
- Begin by preparing the vegetables for roasting. The oven should be around 350 degrees F. Chop the vegetables fairly large, and place them in a baking dish. Pour a bit of olive oil and a pinch of salt, and mix with your hands. Place the dish in the oven for about 40 minutes.
- Rinse the rice with water, drain, add water and a pinch of sea salt, bring it to a boil for a couple of minutes, then turn down to low and simmer for 45 minutes. Rice is fully cooked when it is dry and fluffy. Do not stir the rice while it is cooking.
- Stir the vegetables after about 20 minutes to flip the dry sides into the juices that have come out of the vegetables.
- Once the vegetables are fully cooked, take them out of the oven and sprinkle some balsamic vinegar over them. Stir to coat, and return to the oven for a few more minutes.
- Line a dish with greens (kale, chard or any other winter green would be lovely) and spoon some rice on them. Top the rice with some eggplant, drizzling with some extra balsamic.
Nutrition
Calories: 463kcal | Carbohydrates: 93g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 956mg | Potassium: 856mg | Fiber: 13g | Sugar: 10g | Vitamin A: 5150IU | Vitamin C: 67.6mg | Calcium: 120mg | Iron: 2.5mg
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