{"id":24918,"date":"2026-09-02T11:14:45","date_gmt":"2026-09-02T09:14:45","guid":{"rendered":"https:\/\/getitmagazine.co.za\/joburg-south\/?p=24918"},"modified":"2026-09-02T11:18:49","modified_gmt":"2026-09-02T09:18:49","slug":"heritage-month-recipe-fragrant-grilled-brinjal-and-carrot-rice","status":"publish","type":"post","link":"https:\/\/getitmagazine.co.za\/joburg-south\/blog\/2026\/09\/02\/heritage-month-recipe-fragrant-grilled-brinjal-and-carrot-rice\/","title":{"rendered":"Heritage Month recipe: Fragrant grilled brinjal and carrot rice"},"content":{"rendered":"

Ingredients<\/strong><\/h3>\n

2 cups long-grain rice, rinsed<\/p>\n

2 medium brinjals (eggplants), cut into chunky pieces<\/p>\n

2 carrots, sliced diagonally<\/p>\n

1 onion, finely chopped<\/p>\n

2 cloves garlic, minced<\/p>\n

2 tbsps. olive oil for frying<\/p>\n

2 tbsps. olive oil for brushing<\/p>\n

1 tsp cumin seeds<\/p>\n

1 tsp coriander powder<\/p>\n

\u00bd tsp chilli flakes<\/p>\n

1 tsp dried mixed herbs or oregano<\/p>\n

4 cups vegetable stock<\/p>\n

Salt and black pepper to taste<\/p>\n

Fresh oregano or marjoram sprigs for garnish<\/p>\n

Method<\/strong><\/h3>\n

Sprinkle the brinjal pieces lightly with salt and leave for 15 minutes and pat dry<\/p>\n

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<\/p>\n

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.<\/p>\n

Stir in the onions, garlic, carrots, coriander, chilli flakes, herbs, salt, pepper and the brinjals to the seasoned oil.<\/p>\n

Pour in the vegetable stock.<\/p>\n

Bring to a boil, then reduce the heat to low.<\/p>\n

Cover and cook for 18\u201320 minutes until the rice is tender and the liquid has been absorbed.<\/p>\n

Remove from the heat and allow to rest and fluff gently with a fork.<\/p>\n

Garnish with fresh herb sprigs before serving.<\/p>\n

Serves: 6<\/p>\n

Chef’s Variation<\/strong><\/h3>\n

Add toasted sunflower seeds or pumpkin seeds for crunch<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

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 \u00bd tsp chilli flakes 1 tsp dried mixed herbs […]<\/p>\n","protected":false},"author":111,"featured_media":24919,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[573,51,1],"tags":[8621,7762,8624,8623,584,645,8626,8620,8625,8627],"class_list":["post-24918","post","type-post","status-publish","format-standard","has-post-thumbnail","category-food","category-lifestyle","category-uncategorised","tag-braai-side-dish","tag-easy-recipes","tag-eggplant-recipe","tag-grilled-brinjal-rice","tag-heritage-day","tag-heritage-month","tag-one-pot-meal","tag-south-african-recipes","tag-vegetable-rice","tag-vegetarian-recipe"],"yoast_head":"\nHeritage Month recipe: Fragrant grilled brinjal and carrot rice - 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