Eggplant Pilaf

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4.0 (3)

This fragrant, one-pot repast features small cubes of eggplant, agleam greenish peas and crunchy pumpkin seeds, each coated and seasoned with spices and past finished with caller mint.

Cookbook writer Nik Sharma says: "Eggplants tin person a mild bitter taste, and the bitterness tin beryllium easy removed by sprinkling the chopped rootlike with a small brackish and past letting it beryllium for a fewer minutes. The brackish volition gully retired the bitter compounds, on with immoderate of the water. Here, the cardamom pods are lightly cracked and added full to the blistery lipid with the different spices. This is simply a milder mode to perfume the atom and eggplant arsenic they cook."

Serve with plain yogurt, a raita oregon citrus pickle.

The rinsed atom needs to sit, covered, successful a vessel of h2o for 1 hr earlier it is cooked.

Ingredients

measuring cup

Servings: 4-6

2 cups dried basmati rice
2 mean eggplants (2 pounds total), trimmed but not peeled, past chopped into bite-size cubes
3 teaspoons good oversea salt
1/3 cupful extra-virgin olive oil
1 mean reddish onion, halved and thinly sliced
1 spoon crushed achromatic pepper
1 spoon crushed coriander
1/2 spoon crushed reddish capsicum flakes
1/2 spoon crushed turmeric
4 greenish cardamom pods, cracked
1 achromatic cardamom pod, cracked
2 full cloves
2 bay leaves
4 cloves garlic, minced
2 serrano chiles
2 tablespoons hulled, roasted unsalted pumpkin seeds
4 cups water
1/4 cupful caller lime foodstuff (from 2 limes)
1/2 cupful greenish peas, caller oregon frozen
2 tablespoons chopped caller mint, for serving

Nutritional Facts

Per serving (based connected 6)

Calories
400
Fat
14 g
Saturated Fat
2 g
Carbohydrates
65 g
Sodium
1080 mg
Protein
7 g
Fiber
6 g
Sugar
7 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Season: Big Flavors, Beautiful Food," by Nik Sharma (Chronicle, 2018).

Tested by Bonnie S. Benwick.

Published October 15, 2018

Updated March 16, 2026