Mediterranean Rice Bowl with Seaweed, Tomatoes, and Aubergine

This Mediterranean Rice Bowl combines the earthy flavors of dried seaweed with the sweetness of ripe tomatoes and the smokiness of roasted aubergine. Served over fluffy rice, this dish balances traditional ingredients with a creative twist, making it a delightful and nutritious meal. It is vegetarian-friendly and packed with wholesome flavors, perfect for a satisfying lunch or dinner.

Ingredients:

• 1 cup rice (white or brown)
• 2 cups water or vegetable broth
• 1 medium aubergine (eggplant), diced
• 2 medium tomatoes, diced
• 1/4 cup dried seaweed (such as nori or wakame), rehydrated
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh herbs (like parsley or basil) for garnish

Instructions:

1. Rinse the rice under cold water until the water runs clear. In a medium pot, combine the rice and water (or vegetable broth) and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let sit covered for 5 minutes.
2. While the rice is cooking, preheat the oven to 400°F (200°C).
3. Toss the diced aubergine with olive oil, garlic powder, salt, and pepper. Spread it out on a baking sheet and roast in the oven for 20-25 minutes, or until golden and tender, stirring halfway through.
4. In a large bowl, combine the cooked rice, roasted aubergine, diced tomatoes, and rehydrated seaweed. Drizzle with balsamic vinegar and toss gently to combine. Adjust seasoning with salt and pepper to taste.
5. Serve warm, garnished with fresh herbs.