Spicy Eggplant with Creamy Rice \\ Aubergine épicée et riz crémeux

With September coming up, I’ve started meal planning more seriously again. I love meal planning because it makes grocery shopping super simple and quick, I get to use my cookbooks and discover new recipes, and there is no food wasted. It also makes it really easy in the evening because I try to cook ahead and have enough for lunches as well. This gives me more time at night which is always great!


Last night we got to eat some spicy eggplant in a ratatouille type dish with deliciously creamy rice. This was so good! It’s spicy, creamy, sweet and so flavourful. It also packs great as a lunch. It takes about 5 minutes to put together and 20 minutes to cook, which is perfect if you want to prepare it in the evening, but it also keeps very well in the fridge if you prepare your food ahead. Great!


Here is what you need:

For the eggplant:

  • 1 eggplant
  • 1 can of chickpeas (or any other legume), drained and rinsed
  • 690mL strained tomatoes (about 3 cups; you can also use tomato sauce)
  • 1/2 tsp chili flakes
  • 2 tsp paprika powder
  • 2 tsp cumin seeds
  • 2 tsp tamari or soy sauce
  • 1 clove of garlic, finely chopped
  • 2 tbs peanut butter (or any other nut or seed butter)
  • salt and pepper to your taste

For the rice:

  • 2 cups rice
  • 4 cups of water
  • 1 tbs tahini
  • 1 tbs tamari or soy sauce

Here is what you do:

  1. In a pot, place all the rice ingredients together and bring to a boil over medium heat. Reduce the heat and let simmer until the rice is fully cooked. Make sure there’s always some water in to avoid the rice from sticking and burning. You can also cook this in your rice cooker.
  2. Meanwhile, chop the eggplant into bite-sized pieces and place in a large saucepan. Add all the other ingredients except for the peanut butter and stir well. Place on medium heat and cover until in it starts to bubble. Reduce the heat and let simmer until the eggplant is cooked. Remove from the heat and stir in the peanut butter.
  3. Serve the eggplant over the rice and garnish with some sesame seeds or green onions if you like. Enjoy!

This is seriously filling and so great as a lunch! I love how easy it is to prepare while still being extra flavourful and delicious. Let me know if you try it out!


Pour préparer ce plat d’aubergines épicées et ce magnifiquement délicieux riz crémeux, vous aurez besoin de:

Pour le riz:

  • 2 tasses de riz
  • 4 tasses d’eau
  • 1 c.à soupe de tahini
  • 1 c. à soupe de tamari ou sauce soja

Pour les aubergines:

  • 1 aubergine
  • 1 boîte de conserve de pois chiches (ou d’autres légumineuses)
  • 690mL coulis de tomates (environs 3 tasses; peut être remplacé par de la sauce tomate)
  • 1/2 c. à café de flocons de piment ou de poudre de piment
  • 2 c. à café de poudre de paprika
  • 2 c. à café de graines de cumin
  • 2 c. à café de tamari ou sauce soja
  • 1 gousse d’ail, finement hachée
  • 2 c. à table de beurre d’arachides (ou d’un autre beurre de noix ou de graines)
  • sel et poivre à votre goût
  1. Dans une casserole, mélanger les ingrédients pour le riz et porter à ébullition à feu moyen. Reduire à feu doux et laisser cuire jusqu’à ce que l’eau soit complètement absorbée. Assurez-vous de garder un oeil sur le riz pour éviter que l’eau s’évaporer trop rapidement et que le riz brûle ou colle. Vous pouvez également utiliser un rice-cooker.
  2. En attendant que le riz cuise, découper l’aubergine en dé et placer dans une grande poêle. Ajouter tous les autres ingrédients sauf le beurre d’arachides. Bien mélanger et placer sur feu moyen. Lorsque le mélange commence à faire des bulles, réduire à feu doux et laisser bouillonner jusqu’à ce que l’aubergine soit cuite. Retirer du feu et incorporer le beurre d’arachides.
  3. Servir les aubergines sur le riz et garnir de graines de sésame ou d’oignons verts. Régalez-vous!

Ce plat est parfait pour les soirées pressées car il prend 20 minutes à préparer et est parfait pour un lunch le lendemain. Miam!

Simple Aubergine Spread

I really like aubergines or eggplants. The texture is so spongy, it is a lot of fun to cook with because it will absorb any sauce while keeping a nice slightly chewy texture. My boyfriend, on the other hand, is really not a big fan of this ingredient. I really wanted to find a recipe using eggplant that would be good enough for him to appreciate. Well, I found it.


This aubergine spread is inspired by baba ghannouj, but I removed the olive oil because I thought that the tahini was enough. Anyways, this is super easy to prepare, and you can cook the aubergine ahead of time and whip this up in 5 minutes.

Definitively a crowd-pleaser, this spread is a great substitute for hummus, goes great with vegetables, and is a great addition to any sandwich. Did I mention it was great? You can also add any spice you like to make it extra flavorful.

Here is what you need:

  • 1 large eggplant
  • 2 tbs apple cider vinegar
  • 2 tbs tahini (sesame seeds butter)
  • salt and pepper to taste
  • optional additions: red pepper flakes, fresh garlic, fresh cilantro, roasted sesame seeds, thyme, rosemary, cumin seeds, coriander seeds, and anything else you think will work!

Here is what you do:

  1. Wash the eggplant, and cut out the stem. Cut the eggplant in two lengthwise. Score the flesh diagonally. Rub some salt and pepper on the flesh. Rejoin the two halves and tightly wrap the eggplant in foil.
  2. Bake the eggplant for 40 minutes at 350F. Wrapping the eggplant up will help keeping the white color of the eggplant flesh. If you don’t mind the change of color, you can just place the eggplant halves on a cookie sheet.
  3. Once the eggplant is cooked, let it cool until you can handle it with your hands. Unwrap the eggplant and place the two halves in a colander to drain. Once the eggplant is completely cooled, follow the recipe to the end, or place the eggplant in an air-tight container in the fridge until you are ready to continue.
  4. With a big spoon, scrape the eggplant flesh out into your food processor bowl. Be careful, we don’t want any skin in there.
  5. Add the vinegar, tahini, salt and pepper, and process until smooth. Taste and season to your liking. Keep in the fridge in an air-tight container.

This is really good! The texture is more light than hummus while still having that really nice tahini flavour. The best thing is, my boyfriend loved it! Let me know if you try it out and what extras you put in.

Roasted Eggplant


Here is a super quick and easy recipe for a delicious side dish. Seriously, I could eat this like candy!

Here is what you will need:

– 1 tbsp soy sauce
– 1 tsp brown sugar
– 1 tsp balsamic vinegar
– 1 pinch of salt
– 1 pinch mustard seeds
– 1 pinch ground black pepper
– 1 beautiful eggplant
– 1 tbsp olive oil

Here is what you will need to do:

– preheat oven to 355F.
– Cut the eggplant into large strips (about as large as your thumb). Then cut those into 4 pieces.
– On a cookie sheet, spread the olive oil and place the eggplant bites.
– Mix up the marinade and spread it evenly. You might want to massage it into the eggplant so that it is well spread.
– Bake the eggplant for 12-15 minutes.

These are so delicious! it is the perfect combination of salty, sweet and sour! what else could you ask for?

I made these yesterday to go with some lentils and teriyaki tofu stir fry. Needless to say, it was delicious!

I made these yesterday to go with some lentils and teriyaki tofu stir fry. Needless to say, it was delicious!

We pushed their awesomeness to a new level yesterday by wearing our coats on the balcony to take advantage of the last sun rays of the day. It was great! Is it only possible not to like spring?

Let us know if you try this out!