Eggplant Rice Pilaf

Ingredients

• 2 medium eggplants, cubed 2 medium eggplants, cubed
• 1 cup (200g) long-grain rice 1 cup (200g) long-grain rice
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley or mint, for garnish Fresh parsley or mint, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 3g, 0.5g
• Carbohydrates (total, sugars): 52g, 6g
• Protein: 5g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Spread the cubed eggplant on a baking sheet and drizzle with olive oil. Roast in the preheated oven for 20-25 minutes, or until the eggplant is tender and slightly golden.
3. 3.
   In a large saucepan, heat a tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Add the rice to the saucepan and stir for a minute to coat the grains with the onion and garlic mixture.
5. 5.
   Pour in the vegetable broth and add the cumin, paprika, salt, and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
6. 6.
   Remove the saucepan from the heat and let it sit, covered, for 5 minutes.
7. 7.
   Gently fold in the roasted eggplant cubes.
8. 8.
   Garnish with fresh parsley or mint before serving.

Treat your ingredients with care...

• Eggplant — Roasting the eggplant cubes helps to bring out their natural sweetness and creates a creamy texture. Make sure to evenly spread the cubes on the baking sheet to ensure they cook evenly.

Tips & Tricks

• For added flavor, you can sprinkle some lemon juice over the finished dish before serving.
• If you prefer a spicier pilaf, you can add a pinch of chili flakes or cayenne pepper to the rice while cooking.
• Feel free to customize the dish by adding other vegetables such as bell peppers or zucchini.
• Leftover pilaf can be stored in the refrigerator for up to 3 days and reheated in a microwave or on the stovetop.
• Serve the pilaf with a dollop of yogurt on top for a creamy and tangy contrast.

Serving advice

Eggplant Rice Pilaf can be served as a main course accompanied by a fresh salad or as a side dish alongside grilled meats or roasted vegetables. It is best enjoyed hot, straight from the stove, to fully appreciate the flavors and textures.

Presentation advice

To enhance the presentation of the dish, garnish the pilaf with a sprinkle of fresh herbs, such as parsley or mint, and serve it in a colorful serving dish. The vibrant colors of the roasted eggplant and the green herbs will make the dish visually appealing.