Tamarind Aubergine with Black Rice, Mint & Feta Recipe

Preheat the oven to 200°C (400°F).

Cut the aubergines into thick slices and sprinkle them with salt. Let them sit for 15 minutes to remove excess moisture, then rinse and pat dry.

In a small bowl, mix the tamarind paste with olive oil. Brush the mixture onto both sides of the aubergine slices.

Place the aubergine slices on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, flipping them halfway through, until they are tender and slightly caramelized.

While the aubergines are roasting, rinse the black rice under cold water. In a medium-sized pot, bring the water to a boil. Add the black rice and a pinch of salt, then reduce the heat to low, cover, and simmer for 30 minutes or until the rice is cooked and tender.

Once the aubergines and rice are cooked, assemble the dish by placing a scoop of black rice on each plate.

Top the rice with a few slices of roasted aubergine. Sprinkle with fresh mint leaves and crumbled feta cheese.

Season with salt and pepper to taste.

Serve hot and enjoy!