Name: Tamarind Eggplant Bowls
Total time: 35 min
Yield: 2
Ingredients: 1 large eggplant (500g), halved lengthways; ⅓ cup (80ml) extra virgin olive oil; olive oil cooking spray; 450g packet microwave mixed grain rice; 2 tbsp tamarind paste (see tip); 1 clove garlic, crushed; 2 tsp finely grated ginger; ¼ cup (90g) honey; ⅓ cup (50g) cashews; 1 tbsp rice wine vinegar; 60g baby spinach leaves; 1 avocado, chopped coarsely; ⅓ cup mint leaves; to serve: sliced green chilli and extra mint leaves

VMG Recipes