Black Forbidden Rice Eggplant with Almond Cream Sauce
Elevate your dinner table with this exotic, flavor-packed dish: Black Forbidden Rice Eggplant with Almond Cream Sauce. This vegan and gluten-free recipe features the nutty, antioxidant-rich allure of black forbidden rice, perfectly paired with tender roasted eggplant slices coated in a smoky blend of cumin, paprika, and garlic. A luscious almond cream sauce—crafted with slivered almonds, almond milk, nutritional yeast, and a hint of garlic—brings a velvety, dairy-free richness to the plate. Easy to prepare yet stunningly elegant, this recipe offers a harmonious balance of textures and bold, earthy flavors. Garnished with fresh parsley, this wholesome entrée is as nutritious as it is satisfying, making it an ideal choice for plant-based meals or gourmet entertaining.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup black forbidden rice
- 2 cups water
- 1 teaspoon salt
- 2 medium eggplants
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon garlic powder
- 0.5 cup slivered almonds
- 0.75 cup unsweetened almond milk
- 1 tablespoon lemon juice
- 2 tablespoons nutritional yeast
- 1 clove garlic
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Rinse the black forbidden rice thoroughly under cold water and drain.
In a medium saucepan, combine the rice, water, and 1/2 teaspoon of salt. Bring to a boil, then reduce heat to low and cover. Simmer for 30 minutes or until the water is absorbed and the rice is tender. Remove from heat and let it rest, covered, for 5 minutes.
While the rice cooks, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cut the eggplants into 1/2-inch thick slices. Lay the slices on the baking sheet and brush both sides with olive oil.
In a small bowl, mix together the ground cumin, paprika, garlic powder, and remaining 1/2 teaspoon of salt. Sprinkle the spice mixture evenly over both sides of the eggplant slices.
Roast the eggplant in the preheated oven for 20-25 minutes, flipping halfway through, until golden and tender.
While the eggplant roasts, prepare the almond cream sauce. In a blender, combine the slivered almonds, almond milk, lemon juice, nutritional yeast, garlic, the remaining 1/4 teaspoon of salt, and black pepper. Blend on high until smooth and creamy. Taste and adjust seasonings if needed.
To serve, divide the cooked black forbidden rice evenly among four plates. Arrange the roasted eggplant slices on top of the rice.
Drizzle the almond cream sauce generously over the eggplant and rice.
Garnish with freshly chopped parsley and serve warm.
Nutrition Facts
Calories |
1281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.7 g | 88% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2531 mg | 110% | |
| Total Carbohydrate | 146.6 g | 53% | |
| Dietary Fiber | 36.3 g | 130% | |
| Total Sugars | 22.3 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 623 mg | 48% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2845 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
