Crispy Rice Cake with Smoky Eggplant Cream, Spiced Lentils, and Warm Cherry Tomato Salad

Name: Crispy Rice Cake with Smoky Eggplant Cream, Spiced Lentils, and Warm Cherry Tomato Salad
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 2 1/2 cups cooked brown rice; 1 lb eggplant; 1 1/2 cups cooked lentils; 9 oz cherry tomatoes; 1 cup red onion; 4 cloves garlic; 1 whole lemon; 1/2 cup fresh parsley; 3 tbsp tahini; 4 tbsp olive oil; 1 1/2 tsp ground cumin; 1 1/2 tsp smoked paprika; 1/4 tsp ground cinnamon; 2 tsp maple syrup; 2 tbsp cornstarch; 3 tbsp water; 1 1/4 tsp salt; 1/2 tsp black pepper

An original vegan dish featuring a golden crispy rice cake topped with silky smoky eggplant cream, spiced lentils, and a warm salad of cherry tomatoes, parsley, and lemon. It offers contrasting textures and a savory, fresh, lightly smoky flavor profile.

25 minPrep

35 minCook

60 minTotal

4Servings

VeganDairy-Free

Ingredients

Adjust servings

400 g cooked brown rice (cold, mejor of the día anterior)
500 g eggplant (cut por the mitad a lo largo)
300 g cooked lentils (escurridas)
250 g cherry tomatoes (whole or cut por the mitad)
120 g red onion (en pluma fina)
12 g garlic (3 cloves for the berenjena and 1 for the lentejas)
1 unit lemon (zest and juice)
20 g fresh parsley (chopped)
45 g tahini (for the cream of berenjena)
60 ml olive oil (divided)
4 g ground cumin (divided)
4 g smoked paprika (divided)
1 g ground cinnamon (for the lentejas)
10 ml maple syrup (for the tomates)
16 g cornstarch (for ligar the arroz)
45 ml water (for disolver the maicena)
8 g salt (or to taste)
2 g black pepper (or to taste)

Nutrition facts

per serving

391 kcal

Calories

11.2 g

Protein

49.6 g

Carbs

17.1 g

Fat

10.4 g

Fiber

39.2 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

Sesame

Instructions

1
Preheat the oven to 220 °C / 425 °F. Place the eggplants cut side up on a baking tray, brush with 1 tablespoon olive oil, add 3 garlic cloves, 1/2 teaspoon salt, and a little black pepper. Roast for 25 to 30 minutes, until the flesh is very tender.
2
While the eggplant roasts, mix the cornstarch with the water until dissolved. In a large bowl, combine the cooked brown rice with the cornstarch mixture, 1/2 teaspoon cumin, 1/4 teaspoon smoked paprika, 1/2 teaspoon salt, and 1 tablespoon olive oil.
3
Heat a 24 cm nonstick or oven-safe skillet over medium heat with 1 tablespoon olive oil. Press the rice mixture into the skillet to form a compact cake. Cook for 8 minutes until the bottom is golden. Flip with the help of a plate and cook 6 more minutes on the other side. Keep warm.
4
In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add the red onion and the remaining minced garlic clove; cook for 4 minutes. Stir in the cooked lentils, 1 teaspoon cumin, 1 teaspoon smoked paprika, the cinnamon, 1/4 teaspoon salt, and 3 tablespoons water. Cook for 5 minutes, stirring, until fragrant and juicy.
5
Scoop the roasted eggplant flesh and roasted garlic into a processor. Add the tahini, 1 tablespoon lemon juice, 1/2 teaspoon lemon zest, 1 tablespoon olive oil, and a pinch of salt. Blend until smooth and smoky.
6
On the same baking tray or in a skillet, toss the cherry tomatoes with the maple syrup, 1 tablespoon olive oil, a pinch of salt, and pepper. Roast or sauté for 5 minutes at 220 °C / 425 °F or over medium-high heat, until just softened but still holding their shape. Toss with the chopped parsley and another small squeeze of lemon juice.
7
To serve, place the crispy rice cake on a platter or divide into portions. Spread with the smoky eggplant cream, spoon the spiced lentils over the top, and finish with the warm cherry tomato salad. Add the remaining lemon zest and black pepper to taste.

Chef tips

If the rice is freshly cooked, cool it first so the cake holds together and crisps better. The eggplant can be roasted ahead and refrigerated for up to 2 days.

Substitutions

You can use cooked white rice instead of brown rice. Parsley can be replaced with cilantro, and the cooked lentils with beluga or brown lentils. If you do not have maple syrup, use a small amount of agave syrup.

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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