Roasted Eggplant Basmati Pilaf with Mint Raita

by Jonathan Cheung

Simple with fresh punch from the mint raita!

[Total: 2 Average: 4.5]



  • 1 large Eggplant, diced
  • 1 medium Onion, peeled and sliced thin
  • 2 cloves garlic, chopped rough
  • ¼ cup/65mL Olive Oil
  • Salt and Pepper

Basmati Rice

  • 1 ½ cups/375mL Dainty Basmati Rice
  • 1 small Cinnamon Stick
  • 1 Bay Leaf
  • 1 tbsp Unsalted Butter
  • 2 ½ cups/625mL Chicken or Vegetable Stock

Mint Raita

  • ½ cup/125mL Plain Yogurt
  • Fistful of Fresh Mint Leaves, chopped

  • ½ cup/125mL Crumbled Feta (Optional)
  • Lemon wedges to serve



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.


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.


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


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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