Eggplant Pilaf with Moroccan Spices
This pilaf is a spicy one, rich in flavour, fibre and goodness - serve it up with a fresh green salad and roast chicken to make a complete meal!
Ingredients 17
For Eggplant Marinade
1 eggplant, large, sliced into 1.5cm thick slices
2 ‒ 3 cloves garlic, minced
1 tbsp olive oil
1 tsp ras el hanout
1⁄4 cup parsley, chopped
salt, to taste
pepper, to taste
For Pilaf
400 g white basmati rice, rinsed and soaked
1 brown onion, small, diced
400 g diced tomatoes, canned, including liquid
400 g canned chickpeas, drained and rinsed
1⁄4 cup currants
1 tsp ras el hanout
1⁄4 cup raw almonds, halved
750 ml stock
125 ml water
1⁄2 cup mint leaves, chopped
1⁄4 cup pomegranate arils
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 16
Preheat your oven to 180°C. Rinse the under cold water until the water runs clear. Drain and set aside in a bowl of water to soak.
Slice the into finger slices 1.5cm thick.
In a bowl, combine minced , , spices, chopped , salt, and pepper and then toss the through the mixture.
Place the slices in a single layer on a baking sheet lined with baking paper.
Brush both sides of the slices with extra if required.
Roast the in the preheated oven for 30 minutes or until they are caramelised and tender.
While the is roasting, prepare the pilaf.
In a large an deep casserole dish, heat some over medium heat. Add the diced and saute until it becomes translucent and slightly golden.
Add the rinsed , , turmeric, to the pot and cook for a minute, stirring frequently.
Pour in the (including the liquid) and stir well.
Add the drained , , chopped , salt, and pepper to the pot. Stir to combine.
Pour the and into the pot and bring it to a boil.
Once it starts boiling, reduce the heat to low, cover the pot, and let the pilaf simmer for about 15-20 minutes or until the is cooked and the liquid is absorbed. Avoid stirring the pilaf while it's cooking to prevent the rice from becoming mushy.
Once the pilaf is cooked, fluff it up gently with a fork. Cut a portion of the slices into cubes and mix through the pilaf for extra flavour.
To serve, place a generous portion of the pilaf on a plate. Top it with the roasted finger slices.
Garnish with additional chopped and and enjoy.
Estelle Rose Rehayem's tips
As a fresh side, serve with a dollop of Greek yoghurt.
