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Eggplant with Coriander Rice

Eggplant with Coriander Rice

Ingredients
6
Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 2
Allergens: Cilantro, Coconut, Eggplant

Ingredients

For the Rice

  • 14 cup almonds (crushed and roasted)
  • 1 cup brown rice
  • 9 sprigs cilantro (thinly chopped)
  • 1 cup frozen green peas
  • 2 medium scallion (thinly chopped)
  • 2 cups water

For the Eggplant

  • 12 tsp black pepper (ground)
  • 1913 oz eggplant (diced)
  • 2 tbsps extra virgin coconut oil
  • 1 tsp sea salt

Directions

  1. Use a big bowl and add the salt to the eggplant mix it well and let it sit for about 1-4 minutes.
  2. Use a big pot to boil the rice for about 25 minutes, then add the peas and boil them with the rice for another 5 minutes.
  3. Preheat a big skillet with the coconut oil and fry the eggplant until slightly brown for about 7-10 minutes on medium heat.
  4. Add the scallions, cilantro and almonds to the rice and mix it well before you serve it with the eggplant.

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