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Roasted Eggplant Basmati Pilaf with Mint Raita

by Jonathan Cheung

Simple with fresh punch from the mint raita!

[Total: 2 Average: 4.5]

Ingredients

Eggplant

  • 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

Preparation

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.

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.

3

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

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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