Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cure 500 grams of eggplant cubes by tossing them with 2 tablespoons of salt and letting them sit in a colander for 30 minutes to draw out excess moisture, then rinse thoroughly and pat dry.

2. 2

   Heat 2 tablespoons of olive oil in a large pot or deep skillet over medium heat, then add 1 medium finely chopped onion and sauté for 5 minutes until softened.

3. 3

   Stir in 3 minced garlic cloves, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, 0.5 teaspoon of turmeric powder, and 0.25 teaspoon of red pepper flakes, cooking for 1 minute until fragrant.

4. 4

   Add the cured and dried eggplant cubes to the pot and cook for 8-10 minutes, stirring occasionally, until they are tender and slightly browned.

5. 5

   Incorporate 1.5 cups of cooked chickpeas and 1 cup of rinsed basmati rice into the mixture, stirring well to combine all ingredients.

6. 6

   Pour in 2 cups of vegetable broth, bring the mixture to a simmer, then reduce heat to low, cover the pot, and cook for 18-20 minutes until the rice is cooked and the liquid is absorbed.

7. 7

   Remove the pot from the heat, let it sit, covered, for 5 minutes, then fluff the pilaf with a fork and stir in 1 tablespoon of fresh lemon juice.

8. 8

   Garnish the Cured Eggplant and Spiced Chickpea Pilaf with 0.25 cup of fresh chopped parsley before serving.