Eggplant Rice Pilaf

Roasting the eggplants instead of deep-frying and adding pine nuts keeps this traditional pilaf wonderfully light while achieving over 6g of protein per serving.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 2 medium eggplants (400 g), cubed · 100 kcal in the whole recipe
• 1.3 cups white rice (240 g), rinsed · 864 kcal in the whole recipe
• 1 tbsp pine nuts (15 g) · 103 kcal in the whole recipe
• 1 medium onion (110 g), finely diced · 44 kcal in the whole recipe
• 2 medium tomatoes (260 g), grated · 47 kcal in the whole recipe
• 2 tbsp olive oil (26 g) · 230 kcal in the whole recipe
• Salt, black pepper, and allspice to taste

Method

1. Peel the eggplants in stripes, cut into cubes, toss with 1 tablespoon (13 g) of olive oil, and roast at 200°C (400°F) for 20-25 minutes until tender.

   

2. Sauté the finely diced onion and pine nuts in a pot with the remaining 1 tablespoon (13 g) of olive oil until the onion softens and pine nuts are lightly golden.

   

3. Add the grated tomatoes and cook for 2-3 minutes, then add the rinsed rice and sauté for another 2-3 minutes.

   

4. Stir in the roasted eggplants, salt, black pepper, allspice, and 2.5 cups (500 ml) of hot water, then cover with a lid.

   

5. Simmer on low heat until the liquid is absorbed, then place a clean paper towel under the lid and let it rest for 15 minutes.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.