60 minutes
A comforting and aromatic dish that combines the rich flavors of eggplant with fresh herbs, citrus, and fluffy rice.
Long Grain White Rice, rinsed
cups
tablespoons
Eggplant, cut into 1/2-inch cubes
0 lb
teaspoons
Small Onion, diced
each
Garlic Clove, minced
each
each
Bay Leaf
each
tablespoons
cups
Lemon, zested and cut into wedges
each
Feta Cheese, crumbled
cups
Mint, torn
handful
1. Preheat Oven and Rinse Rice
Preheat your oven to 350°F. Rinse 1½ cups of long-grain white rice in a sieve under cold water until the water runs clear.
2. Brown Eggplant
In a 12-inch ovenproof skillet, heat ¼ cup of extra-virgin olive oil over medium-high heat. Add 1 pound of eggplant cubes and sprinkle with 1 teaspoon of kosher salt. Cook for about 5 minutes, until evenly browned. Transfer to a paper towel–lined plate.
3. Sauté Onions and Aromatics
In the same skillet, add a diced small onion, cook until softened. Stir in 2 minced garlic cloves, half of a cinnamon stick, and a bay leaf. Add a tablespoon of unsalted butter.
4. Toast Rice
Stir in the rinsed rice and a pinch of salt, toasting for about 4 minutes until slightly golden.
5. Add Stock and Bake
Pour in 2½ cups of chicken stock and return the browned eggplant to the skillet. Bring to a simmer, cover, then bake in the preheated oven for 30 minutes.
6. Rest and Season
Remove from oven, let rest for 10 minutes, covered with a kitchen towel. Discard cinnamon stick and bay leaf, then fold in ½ cup of crumbled feta cheese, lemon zest, and a handful of torn fresh mint leaves. Squeeze lemon wedges over the pilaf.
Opt for high-quality long-grain basmati or jasmine rice. Rinse under cold water until clear to remove surface starch for fluffy, distinct grains.
Cook the rice in homemade vegetable or chicken broth for an umami-packed flavor boost.
Cut into uniform cubes, salt for 20-30 minutes to draw out moisture and reduce bitterness, then pat dry before cooking.
Use a combination of onion, garlic, and ginger, and toast whole spices like cumin seeds and cardamom pods in oil or butter for depth of flavor.
Let the pilaf rest with the lid on for 5-10 minutes off the heat before fluffing. Add fresh herbs, toasted nuts, and lemon juice before serving.
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