Seared Japanese eggplant with chopped hazelnuts, chickpeas, queso fresco, and a tangy red sauce over rice.
Short History: The eggplant comes from India and is thought to be around 1500 years old! When trade routes opened, the eggplant was introduced to Europe and Africa by the Arabs and Persians, respectively. The Spanish brought eggplants to the “New world” in the 17th century. The oldest known reference to eggplant is believed to be from a Chinese book from the 5th century, in which they talk about a black dye made from an eggplant that fashionable ladies used to stain their teeth and make them “shine like metal.” With this meal from The Vegan Taste, you will receive a great source of vitamin B6, C, & K, fiber, magnesium, manganese, potassium, and more!
Reheating Instructions: Warm in a pan over medium heat for 2 to 3 minutes.
“My favorite dish!” – Allison St. from Phoenix
“Eggplant is one of my favorite foods, and this dish was a hit! It’s genius to add hazelnuts and chickpeas, two other foods I enjoy. they made a great team!” – Rebecca Sp. from Phoenix