This recipe is a bit like a deconstructed baba ganoush, remade as a rice dish. Feel free to load it up with more veggies or some meat, or just have it simply as it is, on the side of a main course. We made it to take to a harvest BBQ to celebrate the end of summer, and a late season veggie like eggplant feels just right on a day that turns cool as soon as the sun goes down. Our hosts were the lovely folks of Knuckle Down Farm, fellow Toronto ex-pats turned farmers. Thanks guys!
- 2-3 small eggplant
- 1/2 cup of rice
- 5 tbsp tahini
- 3 tbsp plain yogurt
- 2 tbsp olive oil
- 2 tbsp water
- zest and juice of 1 lemon
- 2-4 cloves of garlic
1) Preheat oven to 400 F. Cut eggplant into 1 inch chunks. Place eggplant in colander, salt lightly and leave to drain until the oven is ready.
2) Spread drained eggplant chunks out on a cookie sheet and drizzle with olive oil. Roast until lightly browned, about 15 minutes.
3) While eggplant is roasting puree tahini sauce ingredients. Cook rice on the stovetop or in a rice cooker.
4) Thinly slice basil into chiffonade strips.
5) Combine eggplant, tahini sauce, basil and cooked rice in a bowl and mix well. Serve hot or cold.