Spelt with Mushrooms and Eggplant

August 22, 2019

 

I love a quick and easy side dish to go along with chicken, fish or chickpeas. This recipe only takes 20 minutes to make and the little processes to put it together can all be done at the same time. This is also fantastic to make at the start of the week to bring for lunches throughout the week. Spelt can be purchased from your local deli or health food store. It is really affordable, easy to digest and has a wonderful texture. I really hope you give this one a go! If you do, please send me a picture because I would love to see!

 

RECIPE (Serves 4 as a side)

 

Ingredients:

1½ cups spelt

3 cups water

3 tbsp olive oil

1 clove garlic, crushed

1 eggplant, chopped into bite sized pieces

4 cups of mushrooms, chopped into bite sized pieces

Pinch of salt

 

Almond butter dressing

3 tbsp almond butter

¼ cup olive oil

Pinch of Salt

 

1/3 cup parsley, finely chopped

 

Method:

  1. Rinse the spelt.

  2. Pour the spelt and water into a small pot. Put the heat on high and bring to a boil.

  3. Reduce heat to medium and allow to cook for 15 minutes.

  4. Drain the spelt and set aside.

  5. In a large pan, add three tbsp olive oil and the garlic. When the garlic becomes aromatic, add the eggplant and mushrooms.

  6. Sauté the vegetables over high heat for 15 minutes.

  7. While the vegetables are cooking, make the almond butter dressing by mixing together the almond butter, olive oil and salt in a small bowl.

  8. Add half the cooked spelt and half the almond butter dressing to the vegetables. Mix until well combined.

  9. Add the remainder of the spelt and almond butter dressing along with the fresh parsley and mix until well combined.

     

     

     

     

     

     

     

     

     

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