eggplant, persimmon & brown rice salad w mustard dressing recipe | Jessica Cox

Ingredients

• 1 medium sized eggplant (460g)
• 1 medium red onion
• ½ cup brown rice
• 1 cup water
• 2 tablespoons extra virgin olive oil
• 1 tablespoon tamari
• 1 tablespoon maple syrup
• 1 teaspoon five spice
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 cup tightly packed parsley
• 2 persimmons, pips removed and finely sliced (skin on)
• ¼ cup cashew nuts
• ¼ cup hemp seeds