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Mediterranean Tostada (serves 4)
This Mediterranean combination creates an attractive tostada, although I usually make a burrito or sandwich from the ingredients below.
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Food you'll need
4 tostada shells
2 cups Hummus, your favorite brand or homemade (see Chapter 9)
1 cup white or brown rice
2 cups water, distilled preferred
Dash of salt
Juice of 1-2 lemons
1 eggplant, diced
1 bulb of garlic, all cloves peeled and chopped
Cooking oil, extra virgin olive oil preferred
1 bunch fresh spinach or 12 leaves romaine lettuce, torn into pieces
1 cup black olives
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Preparation (45-60 minutes)
Rinse rice and pour into medium-sized sauce pan; add salt and water. Bring to a boil on high heat, stir, and reduce heat to low. Cook until all water is absorbed, stirring occasionally, roughly 20-30 minutes.
While rice is cooking, sauté eggplant and garlic in cooking oil until tender.
Make each tostada: Lay tostada shell flat on serving plate. Cover center with generous portion of hummus. Add a layer of rice, then some eggplant and garlic mixture. Cover with spinach or romaine leaves, sprinkle with lemon juice, and top with a few black olives.
Serve immediately, while rice and eggplant are still warm.
from Chapter 4: Main Dishes
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