Crispy rice cake with smoky eggplant, lemon chickpea cream, and warm herb salad

Name: Crispy rice cake with smoky eggplant, lemon chickpea cream, and warm herb salad
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 3 cups cooked short-grain rice; about 1 1/2 lb total medium eggplant; 14 oz / 2 1/3 cups cooked chickpeas; 7 oz / 1 1/2 cups cherry tomatoes; 1 small / 1 cup sliced red onion; 1 cup loosely packed fresh parsley; 1/3 cup loosely packed fresh mint; 3 cloves garlic; 1 whole lemon; 3 tbsp tahini; 1/3 cup breadcrumbs; 2 tbsp cornstarch; 2 tsp smoked paprika; 1 tsp ground cumin; 5 tbsp olive oil; 1/2 cup water; 1 tbsp maple syrup; 1 1/4 tsp salt; 1/2 tsp black pepper

An original vegan dish built on layers and contrast: a golden crispy rice base, roasted smoky eggplant, a smooth lemon chickpea cream, and a warm parsley, mint, and tomato salad for freshness. Ideal as an elegant yet approachable main course.

25 minPrep

45 minCook

70 minTotal

4Servings

VeganDairy-Free

Ingredients

Adjust servings

500 g cooked short-grain rice (cold or at room temperature)
2 approx. 700 g medium eggplant (cut sliced gruesas)
400 g cooked chickpeas (escurridos)
200 g cherry tomatoes (cut por the mitad)
120 g red onion (en pluma fina)
25 g fresh parsley (chopped)
10 g fresh mint (chopped)
3 cloves garlic (2 for the cream, 1 for the ensalada)
1 unit lemon (45 ml de jugo)
45 g tahini (for the cream)
40 g breadcrumbs (for the base of arroz)
16 g cornstarch (for ayudar a compactar the arroz)
4 g smoked paprika (divided)
2 g ground cumin (divided)
75 ml olive oil (divided)
120 ml water (for ajustar the cream of garbanzos)
15 ml maple syrup (for the ensalada tibia)
8 g salt (or to taste)
2 g black pepper (freshly ground)

Nutrition facts

per serving

412 kcal

Calories

11.2 g

Protein

53.8 g

Carbs

17.6 g

Fat

8.7 g

Fiber

45.1 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenSesame

Instructions

1
Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper. Arrange the eggplant slices, then add 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/2 teaspoon salt, and a little black pepper. Toss well to coat.
2
Roast the eggplant for 30 minutes at 220 °C / 425 °F, turning halfway through, until golden and tender.
3
While the eggplant roasts, make the rice base. In a bowl, combine the cooked rice, breadcrumbs, cornstarch, 1 tablespoon olive oil, lemon zest, 1/2 teaspoon salt, 1 teaspoon smoked paprika, and 1/2 teaspoon cumin. Press the mixture into a large nonstick skillet or a 22 cm / 9-inch round oven-safe pan, forming a compact layer.
4
Bake the rice base for 20 minutes at 220 °C / 425 °F. Then, if using an oven-safe skillet, place it over medium heat for 3 to 5 minutes to deepen the crispness on the bottom. Keep warm.
5
For the cream, place the chickpeas, tahini, 2 garlic cloves, 2 tablespoons lemon juice, water, 1 tablespoon olive oil, 1/4 teaspoon salt, and a little black pepper in a blender. Blend until very smooth. If needed, add a little more water for a soft, spreadable texture.
6
For the warm salad, heat 1 tablespoon olive oil in a skillet over medium heat. Add the red onion and the remaining chopped garlic clove, and cook for 3 to 4 minutes until slightly softened. Add the cherry tomatoes, maple syrup, the remaining tablespoon of lemon juice, a pinch of salt, and black pepper. Cook 2 minutes more, just until the tomatoes begin to release their juices without collapsing.
7
Remove the skillet from the heat and toss with the fresh parsley and fresh mint to create a warm, fragrant salad.
8
To assemble, spread the chickpea cream over the crispy rice base. Arrange the roasted eggplant on top and finish with the warm tomato and herb salad.
9
Serve immediately, slicing the rice cake into portions. If desired, finish with a final drizzle of olive oil and a little more black pepper before serving.

Chef tips

For an even crispier base, use day-old cooked rice and press it firmly into the pan. The chickpea cream can be made ahead and refrigerated for up to 2 days.

Substitutions

You can replace the eggplant with thick roasted zucchini, though the flavor will be less smoky. Parsley can be swapped for cilantro for a more herbal profile. For a gluten-free version, use certified gluten-free breadcrumbs.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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