Turkish · Dinner
Vegan Eggplant Rice Pilaf
Turkish-style rice pilaf built on softened eggplant, onion and tomato, simmered in vegetable stock with mint and Aleppo-style pepper until the grains turn separate and glossy. Finished with olive oil and fresh parsley, it is served warm as a light meatless plate.
$3
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
398Calories
8.1gProtein
13.8gFat
64.2gCarbs
8.7gSugar
8.1gFiber
812mgSodium
0mgChol
1.9gSat Fat
792mgPotassium
76mgCalcium
2.9mgIron
0mcgVitamin B12
23mgVitamin C
vegan
vegetarian
low-calorie
high-fiber
mediterranean
hidden-gems
vegan
low-calorie
Instructions
1
Prep
cube the eggplant into 1/2-inch pieces, chop the onion and dice the tomato, keeping each in a separate small bowl. Mince the garlic and chop the mint and parsley.
2
Sweat the onion in olive oil over medium heat for 3 minutes until soft and translucent, then add the eggplant cubes and garlic. Cook for 6 to 8 minutes, stirring occasionally, until the eggplant softens and turns lightly golden at the edges.
3
Stir in the diced tomato, chili flakes, salt and pepper and cook over medium heat for 3 minutes until the tomato breaks down into a loose sauce. Add the rice and vegetable stock, bring to a boil, then cover, reduce to low heat and simmer for 15 minutes until the liquid is absorbed and steam holes appear.
4
Rest the covered saucepan off the heat for 5 minutes to firm up and separate the grains.
5
Uncover and fluff the pilaf gently with a fork, folding through half the mint and parsley without mashing the eggplant. Spoon onto a plate, drizzle with olive oil and scatter the remaining mint and parsley over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g eggplant, cut into 1/2-inch cubes
- 90g90g basmati rice
- 11 onion
- 160g160g tomato
- 360ml360ml vegetable stock
- 2 tbsp2 tbsp olive oil, plus a drizzle to finish
- 2 clove2 clove garlic
- 2 tbsp2 tbsp fresh mint
- 2 tbsp2 tbsp fresh parsley
- 1/2 tsp1/2 tsp Aleppo-style chili flakes
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
