Croatian Coast Bowl

With a nod to Italian influence on Croatian cooking, this ultra-flavorful vegan bowl glows with vibrant produce.

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Servings: 2

Prep Time: 00:20

Cook Time: 00:30

Main Ingredients

1 medium eggplant

1 lemon

1 - 2 cups white beans, cooked and rinsed if canned

1 tablespoons plus teaspoon olive oil, divided

1 tablespoon red wine or balsamic vinegar

2 cloves minced garlic, divided

1 tablespoon minced fresh oregano or teaspoon dried

1/2 teaspoon minced fresh thyme or teaspoon dried

1/2 medium yellow onion

1 package seeds of change quinoa rice mix with garlic

1 - 2 dried plum prunes, minced (optional)

4 - 5 leaves of kale, destemmed and shredded

1 teaspoon of olive oil

1/2 teaspoon salt

1/4 cup each minced basil and mint

2 tablespoons fresh dill, minced

1/2 cup cherry tomatoes, halved

1/4 cup kalamata olives, pitted and chopped

1 medium carrot, grated

2 tablespoons chopped toasted almonds


1Scrub the eggplant, then peel it, either completely or so that it looks striped. Slice crosswise into 1/2 inch thick slices. Place in colander and sprinkle both sides with salt. Let stand for 20-30 minutes.

2Remove zest from half the lemon and finely mince. Juice lemon. If using canned beans, drain and rinse them. Mix 1 tablespoon olive oil, vinegar, 1 tablespoon of the freshly juiced lemon, 1/2 the minced peel, 1 clove minced garlic, and fresh or dried thyme and oregano. Add beans, and stir to coat. Let stand at least 20 minutes and up to 2 hours.

3Heat oven to 400º. Slice onion. Pour 1 tablespoon olive oil into bowl. Pat the eggplants slices to dry and remove excess salt. Toss eggplant, onion, and remaining clove of minced garlic in oil, then lay flat on parchment covered sheet. Bake 20 minutes, then stir and bake an additional 10-20 minutes, until vegetables are golden.

4While vegetables bake, add rice to saucepan. Add remaining lemon peel, 1 tablespoon of juice, and 1 tablespoon of water to pan. Heat gently over low heat. If using minced prunes, stir into warmed rice. Let stand.

5Stir cherry tomatoes and olives into beans. Put shredded kale in a bowl with 1 teaspoon olive oil and a pinch of salt. Massage for one minute. Stir in minced fresh basil, mint, and dill.

6Assemble bowl: Approximately half the kale mixture, 1 scoop each rice and beans, half the roasted veggies, with a generous sprinkling of grated carrot and toasted almonds on top.

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