Middle Eastern Grilled Eggplant with Zesty Lemon and Coriander Rice
Prep Time 20 minutes
Cook Time 20 minutes
1 eggplant sliced lengthways (into 8 slices)
4 tbsp extra virgin olive oil
1 tbsp ground cumin
Salt to draw out moisture from eggplants
For the topping
1 cup raw walnuts
1 large red capsicum, roughly chopped
2 tsp salt
2 cloves garlic, roughly chopped
2-3 tbsp extra virgin olive oil
1 tomato, diced
3-4 tbsp Pomegranate Molasses
2 spring onions, sliced
1⁄2 cup coriander, chopped
1⁄2 cup parsley, chopped
Salt to taste
For the rice
1 onion, finely chopped
3-4 tbsp extra virgin olive oil
1 cup basmati rice, rinsed and drained
2 cups vegetable stock
Juice of 1 lemon
1 cup fresh coriander, chopped
To make the grilled eggplant. Sprinkle salt on each side of eggplant to draw moisture and bitterness, let sit for approx. 10 minutes. Mix olive oil and cumin together in a small bowl. Using a pastry brush, brush a little olive oil onto each side of the eggplant slices.
Heat a large fry pan over med-high heat (you can also use a griddle pan). Grill eggplant slices in batches, a few mins on each side or until golden brown. Set aside until needed.
To make topping, add walnuts, capsicum, salt and garlic to a food processor and pulse until all crushed and well combined. Mix coriander, parsley, olive oil, tomato and pomegranate molasses into the mixture and set aside until needed.
To make rice, bring the pressure cooker to temperature on the browning function. Add olive oil and onions to the bowl and sauté for a few minutes or until translucent. Add rice and stock. Switch to pressure cook mode and set to 9 minutes. Once rice is finished and fluffed with a fork, mix through lemon juice and coriander.
To serve, divide rice into 4 portions, top with two rolled slices of grilled eggplant and top with walnut mixture. Sprinkle some sliced green onion and serve.