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Roast eggplant with spicy mint chutney




Source of Recipe


Adapted from a Woolworths recipe






Recipe Introduction


If you don't like eggplant, try roasted or panfried cauliflower, sweet potato, portobello mushrooms, pine mushrooms, tempeh, seitan, tofu or just fake meat.

serves 4





List of Ingredients



• 2 tbs oil
  
• 3 garlic cloves, crushed or finely chopped
  
• 1 brown onion, finely chopped
  
• 1/2 tbs paprika + more to sprinkle
  
• 300g baby spinach and kale mix (or any greens you can cook)
  
• 1 cup long grain white rice
  
• 1 veg stock cube OR 1 tsp stock powder
  
• 1/4 cup pickled jalapenos
  
• 1/4 cup mint leaves + more to garnish
  
• 2 lemons, juiced
  
• 2 eggplant, halved. If small eggplant then maybe 4
  
• 1/2 cup plain (Greek style) soy or coconut yoghurt
  






Instructions



1. Preheat oven. Sprinkle halved eggplant with 1 1/2 tbsp oil (more if you like, I am not the oil police) salt, pepper and paprika. Place in oven about 20 minutes until soft and tops browned.
   
2. Meanwhile, heat 1/2 tbs oil in a large lidded frypan over a med heat. Add onion, garlic and paprika and cook, stirring occasionally until onion softened (about 3 minutes)
   
3. Add spinach and kale and cook, stirring occasionally for 2 minutes or until wilted. Add rice, stock cube and 2 cups water (or 2 cups stock). Stir to combine. Cover with lid. Reduce heat to low and simmer for 10 minutes or until rice is tender.
   
4. Using a blender or similar, blitz jalapenos, lemon juice and mint. Add 1/4 cup water if needed to get a drizzling texture. Blitz until smooth.
   
5. To serve, place a serve of rice on each dinner plate.Top with eggplant, a dollop of yoghurt, a drizzle of chutney and garnish with the mint leaves.
   






Final Comments


You could add different veg to the rice if you wanted to...eg grated beetroot or carrot, finely diced mushrooms or pumpkin, finely diced broccoli, etc.