During the COVID-19 pandemic, this dish became a regular hospital delivery staple because of its comforting heartiness, abundance of flavor, but also the fact that it's meat free. We always offer a vegetarian option, but also try to make that option just as exciting as any meat-driven dish that we provide. We've also taken a version of this dish and added it to the current menu at Playa Provisions. That version is a bit more refined, but hits all the same notes.

Quick Info

⏱️ 45 min • 🍽️ 4 servings • ⭐ 71%

Tags

[Middle Eastern] • [Dairy-Free] • [Healthy] • [Vegan] • [Vegetarian] • [Easy] • [Dinner] • [Lunch]

Ingredients

• 6 Japanese eggplants, sliced into 1-inch rounds and lightly salted for 15-20 minutes prior to cooking
• 2 cloves garlic, sliced
• 1 tablespoon sesame oil
• 1 tablespoon canola oil
• 1/2 red onion, diced
• 1/4 cup cider vinegar
• 1/8 cup sherry vinegar
• 1/4 cup mirin
• 2 tablespoons soy sauce
• 1/4 cup agave
• 1 tsp whole coriander seeds
• pinch chili flake
• salt and fresh black pepper to taste
• 4 cups cooked blend of your favorite grains or legumes (I use an even mix of brown rice, black rice, and quinoa. Sushi rice could also be used, mixed with lentils then chilled, cut into bars, and fried)
• 1 cup cooked and drained garbanzo beans
• 1 tbsp canola oil (if baking)
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• Salt to taste
• 1 cup plain yogurt
• 1 tablespoon sumac
• 1 teaspoon cumin
• 2 tablespoons honey
• salt to taste
• 1 cup fresh picked mixed herbs such as mint, cilantro, basil, and scallions

Instructions Preview

1. For the Sweet & Sour Eggplant: Heat a larg…
2. For the Crispy Garbanzo Beans: These are b…
3. If frying; toss the garbanzo beans with al…

…and 4 more steps

---

Recipe by: Brooke Williamson • From: Tasty