Meat-Free Monday: Grilled eggplant with herb and feta wild rice tabbouleh
Try this great recipe we found for Meat Free Monday, its easy, looks amazing, and the taste is out of this world:
½ cup (125ml) olive oil
2 garlic cloves, finely chopped
Finely grated zest and juice of 1 lemon
2 tsp Baharat spice mix (or mixed spice)
2 (840g) eggplants, sliced into 2cm-thick steaks
200g marinated Persian feta, crumbled, to serve
Seeds of ½ pomegranate, to serve
Feta Wild Rice Tabbouleh
250g microwave wild or brown rice
15g yellow or red grape tomatoes, halved
1 bunch each mint and flat-leaf parsley, leaves picked and chopped
- Preheat a barbecue or grill pan over a high heat.
- Place oil, garlic, lemon zest, juice and spice mix in a small bowl, season. Brush eggplant with half of the oil mixture. Grill eggplant for 3 minutes either side or until tender, then transfer to a large serving platter.
- To prepare the rice tabbouleh, heat rice according to packet instructions. Set aside to cool. Place rice, tomato, herbs and remaining oil mixture into a bowl. Season and toss to combine.
- To serve, scatter rice tabbouleh over eggplant and top with crumbled feta and pomegranate seeds.