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Roasted Eggplant Grain Bowls

Let’s talk for a minute- just you and us. What are we gonna talk about? Take a wild guess. Veggies. That’s right, you heard me. We’re going to sit here, and have a whole conversation about veggies. Not just any veggies, though, EGGPLANT. YES, WE’RE TALKING ABOUT EGGPLANT, PEOPLE. GET ON THE TRAIN, OR GET OFF THE TRAIN. THE TRAIN IS LEAVING THE STATION, AND IT’S AN EGGPLANT TRAIN. Sorry, we just get really excited about eggplant. Can you blame us? It’s one of the best veggies out there. For real. Why? Eat it. Then answer your own question. Roasty, nutty, creamy, delicious. Tonight’s eggplant is roasted with some tahini + sumac, and plated up on top of a beautiful farro salad, topped with field greens, feta cheese, and a meyer lemon vinaigrette. It’s so freaking good, you guys. Like, seriously. Wait till you try this. To reheat, simply remove the ramekins of dressing and cheese, and microwave for a minute or two to take the chill off. Or, go for it cold. No wrong way to do it here, folks. Once it’s hot, or not, drizzle that dressing and scatter the cheese on top. The rest is history. Enjoy!


If you got saffron braised chicken thighs:

We are jealous.  Very jealous.  Because these are going to be the ultimate eggplant grain bowl topper.  Or snack because you couldn’t resist.  Or omelette filling tomorrow morning because you have self control.  We don’t.  So many options and all so yummy!  These thighs are the real deal. Braising makes these taste treats so tender and wonderful.  Just broil them until they are crispy on top, and nice and hot inside. Arrange the thigh(s) on a sheet tray lined with aluminum foil, and broil on low for 7-10 minutes, till caramelized and heated through. Alternatively, you can microwave, but broiling is definitely recommended – the crispy skin makes it. Once they’re hot, either: Pull the meat off the bone, shred it and toss it on top of your bowl! Or just drop it, bone-in, on the bowl and joyously wrestle with it. 

That’s it. Beautiful. Enjoy!


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