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highlyeccentricI made a nom and declared it good.
This recipe is: vegetarian, gluten free
This recipe could be: well, the eggplant and rice bit could be stand-alone for vegans? I would consider adding chickpeas to the rice in that case.
This recipe requires: three pans and faffing around with hot oil.
What you need:
1 large eggplant, sliced into rounds
1 red onion, diced
3 cloves garlic, diced
1-2 tsp fennel seeds
Olive oil& pepper
About 4 cubes of frozen shredded spinach (maybe a cup of shredded fresh?)
About 125 grams of halloumi cheese, sliced thinly.
1 cup long grain rice
2 cups water
What you do with it:
1. Brush the eggplant rounds with olive oil and season with pepper. Sprinke with water. Roast for about 30 min on 180 degrees C, turning over halfway through. (Use your eye to judge when they're cooked- they should be nicely browned and the skin starting to shrink) Remove from oven when cooked.
2. In a saucepan, sautée the onions and garlic on medium-low for 3-4 minutes. Add fennel seeds, stir for another 2 minutes.
3. Add the rice to the saucepan; stir, and add the water and the spinach cubes (if using fresh, add later in the cooking process). Stir occasionally as the rice cooks, to break up the spinach.
4. About 5 minutes before the rice is done (which ideally will be about 5 minutes before the eggplant is done, but that depends on your timing), spread a thin layer of olive oil in a shallow frying pan, and fry the halloumi pieces until brown on each side.
5. Serve rice, with rounds of eggplant and pieces of halloumi on top. Nom.
Serves 3, give or take.
This recipe is: vegetarian, gluten free
This recipe could be: well, the eggplant and rice bit could be stand-alone for vegans? I would consider adding chickpeas to the rice in that case.
This recipe requires: three pans and faffing around with hot oil.
What you need:
1 large eggplant, sliced into rounds
1 red onion, diced
3 cloves garlic, diced
1-2 tsp fennel seeds
Olive oil& pepper
About 4 cubes of frozen shredded spinach (maybe a cup of shredded fresh?)
About 125 grams of halloumi cheese, sliced thinly.
1 cup long grain rice
2 cups water
What you do with it:
1. Brush the eggplant rounds with olive oil and season with pepper. Sprinke with water. Roast for about 30 min on 180 degrees C, turning over halfway through. (Use your eye to judge when they're cooked- they should be nicely browned and the skin starting to shrink) Remove from oven when cooked.
2. In a saucepan, sautée the onions and garlic on medium-low for 3-4 minutes. Add fennel seeds, stir for another 2 minutes.
3. Add the rice to the saucepan; stir, and add the water and the spinach cubes (if using fresh, add later in the cooking process). Stir occasionally as the rice cooks, to break up the spinach.
4. About 5 minutes before the rice is done (which ideally will be about 5 minutes before the eggplant is done, but that depends on your timing), spread a thin layer of olive oil in a shallow frying pan, and fry the halloumi pieces until brown on each side.
5. Serve rice, with rounds of eggplant and pieces of halloumi on top. Nom.
Serves 3, give or take.