EGGPLANT WITH SPROUTED RICE AND QUINOA ENJOY DAN:

SPICED EGGPLANT WITH SPROUTED RICE & QUINOA SALAD by CHEF DAN:

Serves 4-6

INGREDIENTS:

3 tablespoons olive oil, plus more for drizzling

2 tablespoons finely chopped Meyer’s lemon peel

2 garlic cloves smashed

2 teaspoon cumin

1 teaspoon coriander

1 teaspoon smoked paprika

3/4-teaspoon ground cinnamon

1/2-teaspoon cayenne

1/2-teaspoon kosher salt

2 eggplants, halved lengthwise

1 cup sprouted and quinoa blend

2 cups water

Kosher salt to taste

1 red onion, thinly sliced

2 tablespoon lime juice

1-1/2-tablespoons fish sauce

1/3-cup dried cherries

Handful fresh cilantro, chopped

1/4-cup roasted pine nuts

DIRECTIONS:       (PRE-HEAT OVEN TO 500 DEGREES)

1.   In a stock pot add 2 cups of water, when boiling add sprouted rice and quinoa.

2.   Cover and simmer for 30 minutes, fluff and set aside.

3.   For the spice mix; stir 2 tablespoon oil and next 8 ingredients and 1/2-teaspoon salt, in a bowl and stir to combine.

4.   Score flesh of each eggplant half with 1/2-inch deep diagonal crisscrossing lines, spacing 1-inch apart, season lightly with salt.

5.   Drizzle 1 tablespoon oil over cut side of each half, allowing to soak in.

6.   Brush a spoonful of spice mix over the eggplant.

7.   Place eggplants on a baking sheet and roast till soft and tender, about 1 hour.

8.   Place fluffed sprouted rice and quinoa, stir in red onion, lime juice, fish sauce, dried cherries and half a handful cilantro

9.   Let rest for 30 minutes to absorb the flavor.

10.                Serve eggplant half on each plate.

11.                Spoon sprouted rice salad over each half.

12.                Sprinkle reaming cilantro on and drizzle with olive oil.

13.                Top with roasted pine nuts.

ENJOY DAN:                           BON-APPETITE!!