Chessboard eggplants with black rice and Tahini sauce
- 2 small eggplants (or one bigger)
- 120 g of whole black rice
- 2 tablespoons of soybean sauce
- 2 tablespoons of Damiano Tahini paste
- 2 limes
- a pinch of smoked paprika powder
- extra virgin olive oil
Wash the eggplants, cut it in length in two, don’t cut off the stalk.
Cut the pulp of each half egg plant to make a kind of chessboard. The cuts must be quite deep, but it shouldn’t cut the peel.
Prepare a sauce with soybean sauce, one tablespoon of olive oil a pinch of smoked paprika powder and salt and spread it on the egg plants.
Put the egg plants, the pulp on the top, in a baking plate and bake it for 180°C in a non-convection warmed up oven for 35-40 minutes around, until it will be gold coloured and soft.
While the egg plants are in the oven, boil the black rice in a salty water for about 45 minutes. Drain it and mix it with one tablespoon of extra virgin olive oil.
Prepare a sauce with Tahini, the remaining quantity of the lemon juice, a pinch of salt and few tablespoons of water. Serve the rice and the eggplant as a main course together with the tahini sauce.