Name: Thick roasted eggplant with spiced rice
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: 3 medium_piece (900g) eggplants; 1/3 cup (80ml) extra virgin olive oil; 2 clove garlic, sliced thinly; salt and pepper to taste; extra virgin olive oil, extra; 1 tablespoon fresh flat-leaf parsley, finely chopped; 1 tablespoon fresh mint, finely chopped; Spiced rice; 30 gram butter; 1 medium (150g) brown onion, chopped finely; 1 clove garlic, crushed; salt and freshly ground black pepper; 3 cardamom pods, bruised; 1/2 cinnamon stick; 2 cup (400g) basmati rice; 2 cup (500ml) salt-reduced vegetable or chicken stock; 1/4 cup 40g) toasted pine nuts, chopped coarsely

Thick roasted eggplant with spiced rice

This tasty, thickly sliced roasted eggplant with spiced rice makes a great vegetarian starter, or light meal. It also works beautifully as an accompaniment to a roast leg of lamb.

Serves 4

Prep

20M

Cook

Total

1H 20M

Ingredients

3 medium_piece (900g) eggplants

1/3 cup (80ml) extra virgin olive oil

2 clove garlic, sliced thinly

salt and pepper to taste

extra virgin olive oil, extra

1 tablespoon fresh flat-leaf parsley, finely chopped

1 tablespoon fresh mint, finely chopped

Spiced rice

30 gram butter

1 medium (150g) brown onion, chopped finely

1 clove garlic, crushed

salt and freshly ground black pepper

3 cardamom pods, bruised

1/2 cinnamon stick

2 cup (400g) basmati rice

2 cup (500ml) salt-reduced vegetable or chicken stock

1/4 cup 40g) toasted pine nuts, chopped coarsely

Method

1.Preheat oven to 220°C (200°C fan-forced).

2.Cut eggplants into 3cm slices crossways. Heat one-third of the oil in a large, heated frying pan; cook one-third of the eggplant on medium heat for 1-4 minutes, or until browned on both sides. Transfer to a large, shallow baking dish. Repeat with remaining oil and eggplant slices.

3.Sprinkle eggplant with garlic, and season with salt and pepper. Bake for about 20 minutes, or until eggplant is tender.

4.Meanwhile, to make spiced rice, melt butter in a medium saucepan on low-medium heat. Add onion, garlic, cardamom, cinnamon and season to taste. Cook, stirring, without browning, for about 1-3 minutes, or until softened.

5.Add rice, stir to coat in the butter mixture. Stir in the stock, bring to the boil, then simmer, covered, for about 15 minutes, or until stock is absorbed. Remove from heat; stand, covered, for 5 minutes. Stir in the pine nuts.

6.Drizzle eggplant with extra oil; top with parsley and mint. Serve with spiced rice.