Eggplant Pilaf

Name: Eggplant Pilaf
Yield: Makes 4 to 6 Servings
Ingredients: ½ cup [60 g] peas, fresh or frozen; 2 Tbsp chopped mint; ½ tsp dried red chili flakes; ½ tsp ground turmeric; 4 green cardamom pods, cracked; 1 black cardamom pod, cracked; 2 whole cloves; 2 bay leaves; 4 garlic cloves, minced; 2 Tbsp pumpkin seeds; 2 serrano chiles; ¼ cup [60 ml] fresh lime juice; 2 lb [910 g] medium eggplants, trimmed and sliced into bite-size cubes; 3 tsp fine sea salt; 7 cups [1.8 L] water; 2 cups [400 g] basmati rice; ⅓ cup [80 ml] extra-virgin olive oil; 1 tsp ground black pepper; 1 tsp ground coriander; 1 medium red onion [300 g], halved and thinly sliced

Preparation info

Makes
4 to 6
Servings

Difficulty
Medium

Appears in

Season

By Nik Sharma

Published 2018

About

I love colorful, flavorful pilafs like this because it’s a one-pot meal. It is made with fragrant basmati rice that’s cooked with little cubes of eggplant, bright green peas, and crunchy pumpkin seeds, all coated and seasoned with spices and then finished with fresh mint. Serve it with plain yogurt, Rainbow Root Raita, or Spiced Lemon Pickle on the side.

Ingredients

Main course
Gluten-free
Vegan

Ingredients

Method