Name: Grilled aubergine pilaf
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 cups cooked basmati rice; 2 Tbsp Olive oil; 6 baby aubergine; 2 onions; 1 tsp cumin powder; ½ tsp cinnamon; ½ tsp Chili flakes, optional; 1 star anise; Juice of 1 lemon; 2 cloves of garlic, minced; 1 cup cherry or small plum tomatoes; 2 Tbsp parsley; Salt and pepper

Grilled aubergine pilaf

25 Oct 2023

by Wholeness

Prep Time

5 minutes

Cook Time

25 minutes

Total Time

30 minutes

Background

This grilled aubergine pilaf is not really an authentic recipe as the rice and the vegetables are cooked separately. But this way you can use up leftover rice or grilled veggies. Anyway, it’s vegan, healthy, filing and lovely - perfect for lazy lunches. Serve it with tahini sauce.

Ingredients

2 cups cooked basmati rice
2 Tbsp Olive oil
6 baby aubergine
2 onions
1 tsp cumin powder
½ tsp cinnamon
½ tsp Chili flakes, optional
1 star anise
Juice of 1 lemon
2 cloves of garlic, minced
1 cup cherry or small plum tomatoes
2 Tbsp parsley
Salt and pepper

Instructions

Set your oven to grill or preheat it to 200°C.
Cook the rice and let it cool.
Cut the aubergines in half, the onion into thin wedges and scatter them into a baking dish.
Add the oil, lemon juice ad spices, season to taste, then combine well.
Put the tray in the oven for 15 minutes. Toss, add the tomatoes and garlic, toss again. You can add some water, if it’s too dry.
Grill or roast for another 10-15 minutes.
When the aubergines are tender, the tomatoes have just burst, take the dish out.
Transfer everything into a pot, including the jus, add the rice and heat through. Season to taste.