Eggplant with Harvest Grains, Basil, & Pine Nuts

Do you ever find yourself asking the question “What Would Martha Do?” You know which Martha I’m talking about. Love her or leave her she is an excellent resource who, I must say, I rely on quite a bit. This leads me to the creation of this dish.

With a new CSA share coming in a few days, it was time to take inventory of what remained from the last share. Even after all the eggplant dishes I’ve made in the last few weeks, can you believe that I still had three on hand? Knowing I’d likely receive more in the upcoming share, I knew I needed to use those up right away.

There had to be something simple & easy that I could make with what I had on hand? That’s when I called upon Martha & she delivered. In fact, Martha offered an entire world of eggplant recipes - 46 to be exact! I scrolled through 36 recipes until I got to magic #37 - Eggplant Salad with Israeli Couscous & Basil. This was all the inspiration I needed. In place of Israeli couscous, I substituted Trader Joe’s Harvest Grains Blend (a savory blend of Israeli couscous, orzo, baby garbanzo Beans & red quinoa). I always have a package of this in the pantry. I use it all the time, & it is wonderful for picnic or potluck salads with different variations of vegetables & dressings.

EGGPLANT WITH HARVEST GRAINS, BASIL, & PINE NUTS

Author: Melissa, Honey Bee Vegan

Recipe Type: Main Dish

Cuisine: Vegan

Serves: 4-6

INGREDIENTS

• ½ package Trader Joe’s Harvest Grains blend

• Coarse sea salt & ground pepper

• 3 Tbsp olive oil

• 3 small Japanese eggplants, cut into ½-inch chunks

• 1 small red onion, quartered & sliced crosswise

• 3 tsp red wine vinegar

• 1/3 cup lightly packed fresh basil, torn

• 2 Tbsp pine nuts

INSTRUCTIONS

1. In a small saucepan, combine harvest grains, 1 ¾ cups water, & 1 Tbsp. vegan butter. Bring to a boil, stir & reduce to a simmer. Cover & cook until tender, about 10 minutes.

2. Meanwhile, in a large skillet with a tight-fitting lid, heat oil over medium-high. Add eggplant & onions & stir to coat; season with sea salt & pepper. Cover & cook, stirring frequently, until onions are caramelized & eggplant is cooked through about 8 minutes.

3. In a serving bowl, combine the eggplant mixture & harvest grains. Stir in vinegar, basil & pine nuts. Season salad with sea salt & pepper.

I cannot say enough about how much I enjoyed this salad. It was perfect! Hearty, healthy, & full of fresh summer flavors yet, light & simple & such a breeze to prepare. This is certainly going to be filed in my summer potluck salad recipe collection. Enjoy!