This recipe takes a unique approach to creating a flavorful and satisfying dish by incorporating roasted eggplants directly into the rice mixture. The result is a delicious combination of textures and tastes that will leave you wanting more.
Let me tell you, I’ve been cooking for years, trying out new recipes left and right. But sometimes, you just hit a wall. Everything feels a bit bland, a bit been-there-done-that. That’s exactly how I felt the other week.
Then, I stumbled upon this recipe. Eggplant and rice? Been there. Stuffed vegetables? Done that to death. But this recipe? It had a twist. It said to add the roasted eggplant slices right into the rice mixture, and then bake the whole thing together.
Intrigued? You bet I was. I mean, who roasts eggplants while cooking rice? Apparently, me, that’s who! And let me tell you, it was a revelation.
This recipe isn’t just about combining two familiar ingredients. It’s about creating a textural and flavor explosion that will have you wondering where this dish has been all your life. The roasted eggplants add a touch of smokiness and depth, while the fluffy rice gets infused with all the delicious juices from the vegetables and spices. It’s a symphony in a pot, and I can’t wait for you to try it!
INGREDIENTS
- Eggplant
- Salt
- Black pepper
- Olive oil
- One and a half cups of jasmine rice
- Vegetable or canola oil
- Onions (250 grams)
- One tbsp of garlic
- Bell pepper (120 grams)
- Hot pepper
- Two tbsps of tomato paste
- One cup of tomato puree
- Ground meat (250 grams)
- One fourth of a cup of parsley
- One fourth of a cup of coriander
- One tbsp each of cumin, coriander, paprika, and one tsp of black pepper
- Parchment paper
- Three cups of hot water
- One tsp of vegetable bouillon
INSTRUCTIONS
- Start first by cutting 6 eggplants into semi thick slices
- Place in a baking tray and seasoning with salt, Black pepper, and olive oil, from all sides
- Place in a preheated oven at temperature of 350°f, 180°c and bake it for 10 minutes
- Take the eggplant out from the oven and set it aside until you prepare the rest of the ingredients
- Wash one and a half cups of jasmine rice and soak it for 30 minutes
- While the rice is soaking, start preparing the tomatoes and peppers sauce to mix in with the rice later
- In a pot pour a little bit of canola, corn, or vegetable oil
- Add about (250 grams) of chopped onions and cook it until it caramelizes.
- Then, Add these ingredients; One tbsp of garlic, Bell pepper (120 grams), Hot pepper, Two tbsps of tomato paste, One cup of tomato puree
- Cook everything together for a little bit
- Let it cool down
- Drain the water from the rice and add the cooled down sauce to it
- Also add the following ingredients to the same mixture: Ground meat (250 grams), One fourth of a cup of parsley, One fourth of a cup of coriander, One tbsp each of cumin, coriander, paprika, and one tsp of black pepper, One and a half tsp of salt
- Mix everything thoroughly
- In an oven safe pot place a piece of parchment paper on the bottom
- Stuff the eggplant with the rice mixture and fold them into rolls and stack them in the pot
- Add three cups of hot water mixed with one tsp of vegetable bouillon and cover the eggplant with it
- Place the pot in a preheated oven at a temperature of 350°f, 180°c. Use the bottom heat only and cook it for one hour
