Ingredients
- 1 eggplant
- Salt
- 1 red capsicum, de-seeded, diced into 2cm chunks
- 2 carrots, peeled, halved and thickly sliced
- 2 small zucchini, halved and cut into 2cm slices
- 1 red onion, cut into wedges
- Oil
- Salt and freshly ground black pepper
- 100g (1/2 cup) brown rice
- 75g baby spinach leaves
- 90g goat's cheese
- Lemon dressing
- tbsp lemon juice
- 1/2 tsp dijon mustard
- Salt, freshly ground black pepper
- 1/4 cup extra virgin olive oil
Method
Preheat oven to 180C. Cut the eggplants in half, then slice each half to form one-centimetre-thick semi-circles. Sprinkle with salt and set aside for 20 minutes until juices bead on the surface. Rinse the eggplant and dry well. Place all the vegetables in a roasting dish. Toss with oil, salt and pepper and roast for 30-40 minutes, or until the vegetables are tender and golden brown. Set aside to cool. Place the brown rice in a saucepan. Cover with plenty of water and bring to the boil. Reduce to a simmer, cover and cook for 20-30 minutes, or until the rice is tender. Drain and refresh under cold running water. Mix the roast vegetables, brown rice and spinach leaves together. Just before serving, toss dressing through. Pile on to a platter and crumble goat's cheese over the top.
