Ancient Grain Salad of Eggplant & Pomegranate
Serves 4
Pomegranates have an impressive nutrient profile. One cup of the arils, which is actually the name of the seeds, contains:
• Fiber: 7 grams
• Protein: 3 grams
• Vitamin C: 30 percent of the reference daily intake (RDI)
• Vitamin K: 36 percent of the RDI
• Folate: 16 percent of the RDI
• Potassium: 12 percent of the RDI
The pomegranate arils are also very sweet because one cup has 24 grams of sugar as well as 144 calories.
Eggplant in Europe is called aubergine and in Asia the brinjal. No matter what it is called, it is a plant species in the nightshade family Solanaceae, Solanum melongena, grown for its mostly purple, edible fruit. The spongy, absorbent fruit of the plant is widely used in many different cuisines around the world. Although often considered a vegetable, it is a berry by botanical definition. As a member of the genus Solanum, it is related to the tomato and the potato. Like the tomato, its skin and seeds can be eaten, but, like the potato, it is not advisable to eat it raw.
One cup of cooked eggplant contains 35 calories and a lot of nutrition:
• Protein: 0.82 grams
• Carbohydrates: 8.64 grams, of which 3.17 grams are sugar
• Fat: 0.23 grams
• Dietary fiber: 2.5 grams
• Potassium: 188 milligrams
• Calcium: 6 milligrams
• Sodium: 1 milligram
Ingredients:
2 cups ancient grains
1 teaspoon ground cumin
4 cups low sodium vegetable stock
1 large eggplant, cut into thin slices or rounds
1 tablespoon extra virgin olive oil
4 green onions, roughly chopped
2 tablespoons freshly chopped cilantro
2 tablespoons freshly chopped mint
1 lemon zest and juice of
1 cup pomegranate seeds
4 tablespoons Crème fraîche
How to make:
Take a medium size saucepan and place over a medium to heat high. Add the ancient grains, cumin and stock. Bring it all to a rapid boil. Turn down to a simmer and cook for 15 to 20 minutes or until the grains are tender. Remove from the heat but keep warm.
Take a griddle pan and place over a high heat on the stove. Lightly brush the sliced eggplant with oil on both sides and season. Place the eggplant slices on the griddle and cook for 2 to 3 minutes on each side or until tender. Add the chopped green onions, fresh herbs, lemon zest and juice to the ancient grains, stirring well to combine.
To serve, divide the ancient grains equally between four serving plates and arrange the eggplant on top. Scatter over the pomegranate seeds and serve with a dollop of Crème fraiche.