Whole grains and vegetables can help to cleanse any lasting effects of holiday eating missteps. This recipe does take a little bit of extra time but is really easy overall.
Ingredients:
- 1 small eggplant, diced and lightly salted (let sit for 1 hour in a colander)
- 1 medium sweet potato, medium diced
- ¼ cup amaranth, cooked and cooled
- ¼ cup quinoa, cooked and cooled
- 3 teaspoons coconut oil
- 1 small red onion, diced small
- 4 cloves garlic
- 2 ribs celery, diced small
- 1 large carrot, diced small
- ¼ teaspoon crushed red chili flake
- 1 leek, washed and diced small
- ½ ccup fresh corn
- 1/4 cup light coconut milk
- ¼ cup plain yogurt
- ¾ cup frozen corn, thawed
- 1 bunch green onions, sliced
- ½ teaspoon salt
Steps/Methods:
Cut eggplant and lightly salt and place in the sink in a colander to let the excess moisture drip
out while you are preparing the rest of the ingredients.
Heat oven to 400f. Toss diced sweet potato with 1tsp of coconut oil and spread in one layer on a baking sheet. Bake until golden. Place in a mixing bowl and add green onions.
Sauté the onions, corn, and leeks in 1 tsp of coconut oil for 4-5 min on medium low heat then
add celery, garlic and crushed chili flakes. Turn up heat and toast corn quickly in pan. Pour hot mixture into the mixing bowl with sweet potato.
Put corn and coconut milk and yogurt in food processor and mix until the mixture looks like
creamed corn. Set aside.
Toss eggplant with the last tsp of coconut oil and cook on the stovetop in a cast iron skillet on
medium high until eggplant is golden. Add the rest of the ingredients into the mixing bowl and
season to taste. Then add creamed corn mixture and stir until combined. Heat in 400f oven for 15 minutes and serve.
Note: Before you cook the amaranth and quinoa, toast the grains over medium heat in a dry pan for 2-4 minutes. Swirl the pan around to evenly toast the grains—this will lend depth to your finished dish and it makes the house smell a little like toasted corn.
Additional Tips:
- 1 small eggplant, diced and lightly salted (let sit for 1 hour in a colander)
- 1 medium sweet potato, medium diced
- ¼ cup amaranth, cooked and cooled
- ¼ cup quinoa, cooked and cooled
- 3 teaspoons coconut oil
- 1 small red onion, diced small
- 4 cloves garlic
- 2 ribs celery, diced small
- 1 large carrot, diced small
- ¼ teaspoon crushed red chili flake
- 1 leek, washed and diced small
- ½ ccup fresh corn
- 1/4 cup light coconut milk
- ¼ cup plain yogurt
- ¾ cup frozen corn, thawed
- 1 bunch green onions, sliced
- ½ teaspoon salt
