This easy entrée is made possible thanks to a few tasty time savers. Ready-to-heat grilled eggplant, a zesty tahini lemon vinaigrette, and a pre-made grain blend recipe with PC Tahini. Simply serve it warm or chilled.
- Serves: 4
- Course type: Main course, side dish
- Prep time: 15 minutes
- Cook time: 20 minutes
- Chill time: Optional
- Ready in: 40 minutes
- Difficulty Level: Intermediate
Ingredients
| Measure | Ingredient |
| 1½ cups (375 mL) | peeled and cubed winter squash, such as kabocha, butternut or acorn (1/2-inch cubes) |
| 2 tbsp (30 mL) | olive oil, divided |
| 1½ tsp (7 mL) | salt, divided |
| 1/2 pkg (3/4 cup) | PC® Blue Menu 5-Grain Blend |
| 1/2 cup (125 mL) | PC® Tahini & Preserved Lemon Vinaigrette, divided |
| 2 tbsp (30 mL) | chopped fresh mint, divided |
| 1/2 pkg (250 g) | PC® Grilled Ready Veggie Eggplant |
| 1/4 cup (60 mL) | pomegranate arils (optional) |
| 2 tbsp (30 mL) | coarsely chopped PC® Honey Roasted Pistachios |
| 2 tbsp (30 mL) | crumbled feta cheese |
Directions
1. Preheat oven to 425ºF (220ºC). Spread squash over parchment-lined baking sheet. Drizzle with 1 tbsp (15 mL) oil and sprinkle with 1/2 tsp (2 mL) salt. Bake, turning halfway, until tender when pierced with tip of sharp knife, about 20 minutes.
2. Meanwhile, bring 4 cups (1 L) water to a boil in a small saucepan. Stir in grain blend and 1/2 tsp (2 mL) salt. Reduce heat to medium-high and cook uncovered 10 minutes. Drain and transfer to bowl. Stir in 1/4 cup (60 mL) vinaigrette and 1 tbsp (15 mL) mint until evenly coated.
3. Meanwhile, heat remaining 1 tbsp (15 mL) oil in large nonstick skillet over medium. Working in batches, arrange eggplant in single layer. Do not crowd. Cook 5 to 7 minutes, turning occasionally, until heated through and lightly browned. Season with remaining 1/2 tsp (2 mL) salt.
4. Arrange eggplant in a single layer across bottom of an oval or round serving platter. Spread marinated grains evenly over eggplant. Layer with squash, pomegranate arils (if using), pistachios and cheese. Drizzle with remaining 1/4 cup (60 mL) vinaigrette and garnish with remaining 1 tbsp (15 mL) mint. Serve immediately or chill, if desired.
Try this: Add more depth of flavour to the grain base by stirring in 1/4 tsp each ground cumin and coriander. Add them in Step 2 at the same time as you stir in the vinaigrette.