MAKES 4 SERVINGS
AGELESS ANTIOXIDANTS
HEALTH IS IN THE HUE
PROTEIN DREAM
VISION MISSION
This colorful, antioxidant-rich eggplant dish has layers of texture and flavor in every mouthful. Spicy mixed vegetables combine with a tangy, savory sauce over fluffy brown rice. And they’re topped with dates and cashews for an unexpected sweetness and crunchiness that are a perfect complement to the dish.
1 cup uncooked long-grain brown rice
4 teaspoons sesame oil
1 large purple eggplant, cut into bite-size cubes (about 4 to 5 cups)
Pinch sea salt
1 medium red onion, diced
6 garlic cloves, diced
½-inch piece ginger, peeled and chopped
1 orange or red bell pepper, seeds removed, chopped
1 tablespoon white or coconut vinegar or freshly squeezed lemon juice (about ½ lemon)
2 tablespoons coconut aminos or low-sodium tamari
¼ teaspoon cayenne
1 cup loosely packed basil leaves, chopped
10 Medjool dates, pitted and chopped
½ cup chopped cashews
In a large pot, bring 2 cups water and rice to a boil. Reduce the heat, cover, and simmer for 45 minutes. Set cooked rice aside. In a large skillet, heat 2 teaspoons of the oil over medium-high heat. Add the eggplant cubes, sprinkle with a pinch of sea salt, and sauté until the cubes are tender, 2 to 3 minutes. Remove the eggplant cubes from the pan and set aside.
In the same skillet, heat the remaining 2 teaspoons of oil over medium-high heat. Stir in the onions, garlic, and ginger and sauté until the onions are translucent, 3 to 5 minutes. Add the bell pepper and sauté until the peppers are softened, 1 to 2 minutes. Add the eggplant cubes, vinegar, coconut aminos, and cayenne. Gently toss for 2 to 3 minutes. Taste and adjust seasonings, as desired. Remove pan from heat and toss in the basil. Serve hot over brown rice and topped with dates and cashews.