Eggplant Brown Rice And Quinoa Salad With Quick Pickled Onion And A Date And Ras El Hanout Dressing Recipes

BROWN RICE SALAD WITH ROASTED EGGPLANT

Steps:

• In a medium pot, combine rice, 1 3/4 cups water, 1 tablespoon of the olive oil, and 1/4 teaspoon of the salt.
• Bring to a boil over high heat, then cover and cook at a gentle simmer for 40 minutes or until water is absorbed. Cool slightly. (See note 1).
• Meanwhile, preheat oven to 375°F with a rack in the middle.
• On a large rimmed baking sheet, place the diced eggplant, onion, and garlic. Sprinkle with the remaining 2 tablespoons of olive oil, the remaining 1/2 teaspoon salt, and the pepper. Toss to coat evenly and spread in a single layer.
• Roast for about 30 minutes, until tender.
• Pour the rice, roasted eggplant mixture, olives, feta, basil, and chickpeas (if using) into a large bowl.
• Sprinkle with the lemon juice and toss gently to combine.
• Serve warm or at room temperature.

EGGPLANT, BROWN RICE AND QUINOA SALAD WITH QUICK PICKLED ONION AND A DATE AND RAS EL HANOUT DRESSING

Steps:

• 1. Preheat oven to 175C fan-forced (195C conventional). 2. Place eggplant pieces on a baking tray lined with baking paper. Sprinkle over some sea salt and set aside for 5 minutes. Drizzle over the olive oil then roast in the oven for 30-40 minutes or until cooked through and golden. Allow to cool. 3. Cook the brown rice and quinoa separately, according to packet instructions. You can cook them in vegetable or chicken stock instead of water for additional flavour if you'd like, but it's not a deal breaker. Strain and allow to cool. 4. For the quick pickled onions, add all the ingredients to a bowl and give them a gentle stir and set aside. You just want some of that strong bite to subside and once the onion has softened a little, you can be confident they are good to go, about 20 minutes should do it. 5. Add the eggplant to a large bowl with the cooled rice and quinoa and toss together. Remove about half the onion pieces from the pickling liquid (reserve the leftovers in the fridge for another use, stored in their liquid) and add to the bowl along with the chopped herbs. Gently toss to combine. 6. To make the dressing add all the ingredients to a blender and blitz until creamy in texture and everything is thoroughly combined. Add half the dressing to the salad and toss again. Sprinkle over the pine nuts and dollop over remaining dressing to taste. *Note: this makes more pickled onions than you need, but it is a handy fridge staple to have on standby. Try them with my beer and miso lamb ribs.