Green Goddess Eggplant Bowl

This hearty Green Goddess Eggplant Bowl brings together tender roasted eggplant, wilting fresh spinach, and wholesome brown rice. It's a nutritious single-serving delight, perfect for a quick and satisfying meal.

⏱️ Cooking Time: 30 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Preheat your oven to 400°F (200°C). Arrange the sliced eggplant rounds on a baking sheet. Brush each side with olive oil and sprinkle with a pinch of sea salt. Bake for 20 minutes or until the eggplant is tender and golden brown around the edges. Ensure they are evenly spaced to allow proper roasting.
2. 2.
   While the eggplant is roasting, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the fresh spinach and sauté for 2-3 minutes until wilted. Stir occasionally, ensuring all leaves get a chance to meet the heat for consistency in texture and flavor.
3. 3.
   In a small saucepan, reheat your cooked brown rice over low heat. If it's dry, add a splash of water to bring back its fluffiness. Stir occasionally to prevent sticking, and ensure it's heated through before serving.
4. 4.
   Once the eggplant is ready, remove from the oven and allow it to cool slightly for easy handling. The skin should be wrinkle-free and the flesh, soft.
5. 5.
   Assemble your bowl by layering the brown rice as the base, followed by the sautéed spinach. Neatly arrange the roasted eggplant on top. Drizzle the remaining tablespoon of olive oil over the dish for added moisture. Serve warm and enjoy immediately.