Roasted Aubergine, Spinach, Bean and Wild Rice Bowl

Serves: 2

Prep Time: 1 hr

Ingredients

  • 1 cup rice (any rice is fine, but try to stay away from white rice if possible, I used a mixture of brown and wild rice)
  • 1 bag of spinach (200g)
  • 1 can of borlotti (200g) (I used borlotti beans but any bean you fancy will do)
  • 1/2 cup mixed pumpkin, sunflower seeds and pine nuts

For aubergine dip

  • 2 aubergines
  • 2 tbs tahini
  • 1 lemon, juiced
  • 1 clove of garlic, grated or crushed
  • glug of olive oil
  • salt and pepper to taste

This Roasted Aubergine, Spinach, Bean and Wild Rice Bowl is packed full of tasty nutrition, and there is just something so great about being able to put everything in one bowl and let the flavours all sing together.

Aubergines (eggplants) are one of my favourite vegetables – they have the most tantalising savouriness. The Middle Eastern style aubergine dip is the real hero of this dish, it’s creamy and smoky, while also providing a meaty back note. Along with the spinach, borlotti beans and rice every part of this bowl is bursting with wonderful goodness for your body. This Roasted Aubergine Spinach Bean and Wild Rice Bowl also makes the perfect weeknight dinner, filling, delicious, energising and nourishing. It’s so easy to throw together too.

Method

  1. Cut the aubergine in half, place on a baking sheet and roast in the oven at 200C for 1 hr until tender. You must make sure the centre is fully cooked through or when you blend it the dip will turn out very watery.
  2. While the aubergines are cooking pop the rice on to cook for the designated time on the packet.
  3. Once the aubergines are cooked allow them to cool. Put the aubergine flesh and skin (everything but the stalk) into the food processor with the garlic, lemon juice, olive oil and tahini. Season and whiz together. You now have your aubergine dip, and its insanely good. I tend to make extra as it keeps in the fridge (or you can freeze it) and the flavour develops the longer you let it sit together.
  4. Heat a frying pan over a medium heat and place the spinach in, gently moving it around until it has started to wilt. Then add the beans and allow both to cook for another 5 minutes, make sure to move the beans and spinach around the pan.
  5. Now everything is ready. Place in a large bowl, arrange and serve.

 

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