Kids can make a succulent organic eggplant dish with the abundant eggplants they can harvest from their backyard garden. The more eggplants kids harvest, the more the plant produces. Kids can make this roasted eggplant on a bed of organic rice and chickpeas (garbanzo beans) for a dish that offers a complete protein, antioxidants, vitamins, minerals, and fiber.
Preheat the oven to 450°. Kids can cook 1 cup of organic brown basmati rice with 2 ½ cups water on the stove for 50 minutes. In a large bowl, put 1 pound of organic eggplant, cut into 1 inch pieces. Drizzle with 3 tbsp of organic extra virgin olive oil, 1 ½ tbsp organic balsamic vinegar, 1 tbsp organic maple syrup, ½ tsp sea salt, and ½ tsp red pepper flakes. Stir to coat the eggplant and let marinate for 10 minutes. Cover a rimmed baking sheet with parchment paper and spread the eggplant evenly in one layer. Roast for 15 minutes and turn the pan; then roast another 15 minutes until the eggplant is golden brown.
Mix ½ cup of canned organic chickpeas into the rice with 1 tbsp organic extra virgin olive oil, ½ tsp sea salt and ½ tsp curry powder. Serve the eggplant on top of the rice. Kids love the leftovers heated up and wrapped in an organic whole wheat tortilla.