Ingredients
6japanese eggplantssliced into 1-inch rounds and lightly salted for 15 to 20 minutes prior to cooking
2garlic clovessliced
1tbspsesame oil
1tbspcanola oil
½red oniondiced
¼cupcider vinegar
⅛cupsherry vinegar
¼cupmirin
2tbspsoy sauce
¼cupagave
1tspwhole coriander
1pinchchili flakes
salt and pepperto taste
4cupslegumesor use your favorite grains
1cupgarbanzo beanscooked and drained
1tbspcanola oilif baking
1tspgarlic powder
1tspground cumin
1tspsmoked paprika
1tspchili powder
saltto taste
1cupplain yogurt
1tbspsumac
1tspcumin
2tbsphoney
saltto taste
1cupmixed herbssuch as mint, cilantro, basil, and scallions
Preparation
Heat a large sauté pan over high heat.
Add the sesame oil and canola oil, then the salted eggplant.
Sauté until the eggplant begins to brown, adding more canola oil if needed.
In a bowl or measuring cup, combine the onion, garlic, cider vinegar, sherry vinegar, mirin, soy sauce, agave, coriander, and chili flakes.
Deglaze the hot browning eggplant pan with the vinegar mixture, allowing it to reduce by about half.
Season with salt and pepper, then set aside.
Toss the garbanzo beans with the garlic powder, ground cumin, paprika, chili powder, and salt, then fry them for about 4 minutes, until golden brown and crunchy.
Drain them on a paper towel while cooling.
Alternatively, bake the garbanzo beans with the oil and spices, for 45 minutes.
Combine the yogurt, sumac, cumin, honey, and salt, then keep cold until ready to use.
Place the grains in the base of a bowl.
Top with warm eggplant, crispy garbanzo beans, a drizzle of sumac yogurt and mixed herbs.
Serve, and enjoy!
