Receta [VeganMoFo 2013] Brown Rice Ratatouille Salad Recipe
VeganMoFo (Vegan Month of Food) is here finally. It's a challenge where hundreds of bloggers have pledged to write about and cook only Vegan recipes all month long, and I am one of them.
Serves 2 to 3
- Prep Time: 10 mins
- Cook Time: 20 to 25 mins
- Ingredients:
- 1 cup cooked brown rice
- 2 small or 1 medium sized eggplant
- 4 tbsp olive oil
- salt and pepper
- 1 carrot
- 1 bell pepper
- 1 onion
- 2 cloves of garlic, crushed
- a bunch of cherry tomatoes (or) 2 tomatoes
- 1 tbsp fresh lemon juice
- 1 small bunch of coriander/cilantro leaves, chopped
Preparation:
1. Cut eggplants, carrot and bell pepper into equal sized pieces. If using cherry tomatoes, half them otherwise chop the medium sized tomatoes.
2. Heat 2 tbsp of olive oil and add eggplant, little salt and a pinch of pepper. Cook for 10 mins until soft and slightly charred. Drain them aside into a bowl.
3. Heat 1 tbsp of olive oil and add chopped carrot and bell pepper. Cook for 8 mins and then add chopped onions, garlic. Cook until onion is translucent and lightly browned. Then add chopped tomatoes, half of coriander leaves. Mix well and cook for about 4 to 5 mins. Turn off the heat and add lemon juice, salt and pepper.
4. Add a tbsp of olive oil to cooked brown rice.
5. In a salad bowl, place eggplants, carrot-bell pepper-tomato mixture and rice. Gently toss everything and adjust seasoning. Garnish with rest of cilantro leaves and serve at room temperature.