Easy
Vegan Friendly

Roasted Eggplant Basmati Pilaf with Mint Raita

Author: Jonathan Cheung

Simple with fresh punch from the mint raita!

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[Total: 10 Average: 4]
Cooking 15 Min
Servings Serves 4-6
Product Basmati

Ingredients

Eggplant





Basmati Rice





Mint Raita




Preparation

Step 1

Preheat oven to 450*F (230C). In a large bowl, toss together the eggplant, diced onion, garlic, olive oil and a generous seasoning of salt and pepper. Place in the oven and roast for 25 minutes, or until the eggplant is caramelized.

Step 2

Meanwhile, place the Dainty Basmati Rice, cinnamon stick, Bay leaf, butter, and stock in the bowl of a rice cooker. Close the lid and cook.

Step 3

In a small bowl, stir together the yogurt and mint. Season with salt and pepper.

Step 4

When the rice is done, gently fold the roasted eggplant mixture into the rice. Adjust seasoning with salt and pepper. Serve onto plates and place a dollop of the yogurt on top with a sprinkling of the feta if using. Serve with a lemon wedge on the side.

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