Ingredients
2 cups long-grain rice, rinsed
2 medium brinjals (eggplants), cut into chunky pieces
2 carrots, sliced diagonally
1 onion, finely chopped
2 cloves garlic, minced
2 tbsps. olive oil for frying
2 tbsps. olive oil for brushing
1 tsp cumin seeds
1 tsp coriander powder
½ tsp chilli flakes
1 tsp dried mixed herbs or oregano
4 cups vegetable stock
Salt and black pepper to taste
Fresh oregano or marjoram sprigs for garnish
Method
Sprinkle the brinjal pieces lightly with salt and leave for 15 minutes and pat dry
Brush with oil and grill the brinjals over high heat to create grill marks on both sides, let the skin slightly blister, this locks in the structure and prevents a mushy texture and set aside
Heat olive oil in a large pot, add cumin seeds and allow them to become fragrant then add the rice and gently toast in the oil.
Stir in the onions, garlic, carrots, coriander, chilli flakes, herbs, salt, pepper and the brinjals to the seasoned oil.
Pour in the vegetable stock.
Bring to a boil, then reduce the heat to low.
Cover and cook for 18–20 minutes until the rice is tender and the liquid has been absorbed.
Remove from the heat and allow to rest and fluff gently with a fork.
Garnish with fresh herb sprigs before serving.
Serves: 6
Chef’s Variation
Add toasted sunflower seeds or pumpkin seeds for crunch
