Eggplant Rice Pilaf

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.