Eggplant and tomato pilaf

I always try to look up recipes that use ingredients that are readily available here in the Maldives. Eggplants are grown locally and some can grow tomatoes as well. I came across this recipe about a Greek eggplant pilaf but mine is more towards Moroccan and Middle Eastern flavours. 

It is a nice dish to make and easy to make too as it's all in one pot. I like to serve this with a garlic yogurt sauce and chicken souvlaki which is a Greek chicken kebab. 

Anyway, give this recipe a try and let me know what you think. 

Yield: 4

Author: Nammi

Eggplant pilaf

Ingredients:

• 1 small onion chopped
• 175g eggplant, cut into bite-size pieces
• 2 plum tomatoes, chopped
• 3 cloves garlic, grated
• 1 1/2 cup basmati rice
• 1 level teaspoon ground cumin
• 1/2 tsp  chilli powder
• 1/2 tsp tumeric powder
• 1/4 tsp smoked paprika (optional)
• finely chopped coriander leaves ( about 1 tablespoon)
• 1 chicken or vegetable stock cube
• 2 cups water
• salt and pepper
• 3 tablespoons olive oil

Garlic yoghurt sauce

• 1/2 cup yogurt
• juice of 1/2 lime
• 2 large cloves garlic, finely grated
• salt 

Instructions:

Pilaf

1. Sprinkle a little salt on the eggplant cubes and leave it for a few minutes. After 10 minutes wash under tap water, drain in colander and pat dry on kitchen towel or paper.
2. Wash basmati rice and soak it in water while you get everything else cooked. 
3. Heat olive oil in a large saucepan, add the onions and saute till it softens and goes translucent. 
4. Add the eggplants and saute to give colour to the sides. Add garlic, spices, tomatoes and a little splash of water. 
5. Drain the rice and add to the mixture in the pan. Stir to mix everything. Add salt, about 1/2 tsp. 
6. Finally dissolve the stock cube in water, add this into the pan and let it cook till the water evaporates from the top. Lower heat, add the coriander on top,  cover and cook another 5 minutes and then switch off. 
7. Fluff the rice and Sprinkle some more coriander leaves on top for extra colour before serving. 

Garlic yoghurt sauce

1. Mix garlic with yoghurt. Season with salt, a pinch of sugar and pepper and add lime juice.  Thin it down with 2  tablespoons of water and then serve with the pilaf. 

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