Eggplant Pilaf

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

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