Chargrilled Eggplant with Chimichurri Green Rice, Crumbly Queso Blanco & Rocket
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Destination: Spain. Chimichurri is all herbs, garlic, vinegar and oil - stirred through rice while it's still warm it turns the whole bowl green and fragrant. The eggplant just needs a minute a side on a hot griddle.
Serves 1 · 20 mins + prep
In your box
- 1 ATLAS chimichurri base tub
- 1 queso blanco tub
- 1 basmati rice sachet
- 1 ATLAS Spanish spice mix sachet
- 1 eggplant
- 1 lime
- 1 wild rocket pack
- 1 spring onion bunch
- 1 parsley bunch*
*Parsley may be split across other dishes - please read each recipe carefully.
From your pantry
Olive oil, salt, red wine vinegar
Method
1. Cook the rice. Read the recipe in full before you begin. Bring a saucepan of water to the boil. Wash the rice in cold water until the water runs clear. Add the rice to the boiling water and cook for 8 minutes, stirring often, or until cooked through. Remove from the heat, strain and return to the saucepan, stir in the chimichurri base and keep the lid on the saucepan to keep warm.
2. Prepare the ingredients. Meanwhile, wash the vegetables and cut the lime into wedges. Thinly slice the eggplant into 0.5cm slices. Thinly slice the spring onion and 1 sprig of parsley* leaves per person.
3. Grill the eggplant. On a tray, toss the eggplant slices in a good drizzle of olive oil and a pinch of Spanish spice mix. Heat a griddle or frying pan over medium-high heat. Add the eggplant slices and grill for 1 minute on each side, or until starting to go golden brown and the white flesh has begun to turn translucent. Season with a good pinch of salt and a light drizzle of red wine vinegar.
4. Make the green rice. Once almost ready to serve, combine the chimichurri rice with the rocket, spring onion and parsley.
To serve
Divide the green rice and grilled eggplant between serving plates. Serve with a crumbling of queso blanco and a lime wedge.
Chef's tips
- You may not need all of the chimichurri base in the rice - add it gradually, tasting as you go until you're happy with the flavour.
- Wanna wing it? Add a green chilli to the rice, or serve it with paprika roasted cauliflower or grilled chicken.
Allergens: onion, garlic, dairy (queso blanco).
Our recipes are tested for 2 people. You may need to adjust cooking times if cooking for more or fewer.