Flavorful dish that does a decent job of hiding eggplant's texture.

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Recipe Summary

prep:
30 mins
cook:
35 mins
total:
1 hr 5 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large skillet over medium heat. Cook and stir onions and garlic in the hot oil until translucent, about 5 minutes. Stir in eggplant, red chile pepper, cumin seeds, coriander seeds, saffron, and salt; cook until eggplant starts to soften, about 5 minutes.

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  • Stir chickpeas, green olives, basmati rice, and lemon slices into the skillet. Pour in vegetable broth. Bring to a boil. Reduce heat, cover, and simmer until rice is tender, about 20 minutes. Fold in cilantro using a fork.

Nutrition Facts

388 calories; protein 12.7g 25% DV; carbohydrates 68.6g 22% DV; fat 9.3g 14% DV; cholesterol 0mg; sodium 1406.9mg 56% DV. Full Nutrition
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