Crispy Red Rice Timbale with Roasted Eggplant, Soft Egg and Cilantro Tahini Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper.

2. 2

   In a large bowl, combine the eggplant, red onion, and half of the chopped garlic with 2 tablespoons olive oil, ground cumin, smoked paprika, 1 teaspoon salt, and black pepper. Spread on the tray and roast for 25 minutes at 220 °C / 425 °F, stirring halfway through, until the eggplant is browned and tender.

3. 3

   While the vegetables roast, make the sauce. In a bowl, mix the tahini, plain yogurt, lemon juice, honey, cilantro, water, 1 tablespoon olive oil, the remaining chopped garlic, and a pinch of salt. Whisk until smooth and pourable.

4. 4

   Heat a large nonstick skillet over medium heat. Add the cooked red rice with a pinch of salt and cook for 6 to 8 minutes, stirring only slightly so some parts become crispy.

5. 5

   In a small saucepan, cook the eggs in boiling water for 7 minutes for a soft yolk. Transfer to cold water, peel carefully, and set aside.

6. 6

   When the eggplant is ready, gently mix it with the crispy red rice to combine the flavors without breaking the cubes too much.

7. 7

   To assemble, place a food ring on each plate and fill it with the red rice and eggplant mixture, pressing lightly to form a timbale. Remove the ring.

8. 8

   Cut each egg in half and place two halves on top of each timbale. Spoon over the cilantro tahini sauce and finish with the toasted sesame seeds.

9. 9

   Serve immediately while warm, with a little extra fresh cilantro if desired.