Table of Contents
Whole grain rice paired with roasted eggplant and a flavorful tomato basil sauce creates a nutritious and delicious meal. This dish combines the hearty texture of whole grains with the smoky richness of roasted vegetables, making it perfect for a healthy dinner or lunch.
Ingredients
- 1 cup whole grain rice
- 2 medium eggplants, sliced
- 2 cups fresh tomatoes, chopped
- 2 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Preparation
Start by cooking the whole grain rice according to package instructions. While the rice cooks, prepare the roasted eggplant and sauce.
Roasting the Eggplant
Preheat your oven to 400°F (200°C). Arrange the sliced eggplant on a baking sheet, brush with 1 tablespoon of olive oil, and season with salt and pepper. Roast for about 25-30 minutes until golden and tender.
Making the Tomato Basil Sauce
In a saucepan, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and cook until fragrant. Add the chopped tomatoes and cook for 10-15 minutes until the sauce thickens. Stir in chopped basil and season with salt and pepper.
Serving
To serve, place a bed of cooked whole grain rice on each plate. Top with roasted eggplant slices and spoon the tomato basil sauce over the top. Garnish with additional basil if desired. This dish is both filling and packed with nutrients, making it a perfect choice for a wholesome meal.