Eggplant Pilaf with Pine Nuts and Cumin
Savor the rich, earthy flavors of Eggplant Pilaf with Pine Nuts and Cumin, a hearty yet elegant vegetarian dish that's perfect for weeknight dinners or special occasions. This aromatic recipe combines tender, golden-brown eggplant with perfectly spiced long-grain rice, boasting the warm, fragrant notes of cumin and cinnamon. Toasted pine nuts add a delightful crunch, while fresh parsley provides a bright, herbaceous finish. Cooked in a single skillet, this pilaf is both easy to prepare and bursting with Mediterranean-inspired flavors. Serve it as a satisfying main course or an impressive side dish for a truly unforgettable meal.
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Recipe Information
Ingredients
- 1 piece large eggplant
- 4 tablespoons olive oil
- 1 piece yellow onion
- 3 pieces garlic cloves
- 1.5 cups long-grain rice
- 3 cups vegetable broth
- 2 teaspoons ground cumin
- 0.5 teaspoons ground cinnamon
- 0.25 cups pine nuts
- 0.25 cups fresh parsley
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Dice the eggplant into 1-inch cubes and season with a pinch of salt. Let it sit in a colander for 10 minutes to remove excess moisture. Pat dry with a paper towel.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant cubes and cook, stirring occasionally, until golden brown and tender, about 8-10 minutes. Remove from the skillet and set aside.
In the same skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5 minutes.
Add the minced garlic, ground cumin, and ground cinnamon to the skillet. Cook for 1 minute, stirring frequently, until aromatic.
Stir in the rice and toast it in the skillet for 2-3 minutes, ensuring each grain is coated with the spices and oil.
Pour the vegetable broth into the skillet and bring to a boil. Reduce the heat to low, cover the skillet with a lid, and simmer for 15 minutes.
While the rice is cooking, toast the pine nuts in a small dry pan over medium heat until golden brown, about 2-3 minutes. Set aside.
Once the rice has absorbed the broth and is tender, gently fold in the cooked eggplant, toasted pine nuts, and chopped fresh parsley. Season with salt and black pepper to taste.
Fluff the pilaf with a fork, cover, and let it sit off the heat for 5 minutes before serving.
Serve warm, garnished with additional parsley or a sprinkle of toasted pine nuts if desired.
Nutrition Facts
Calories |
1590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.3 g | 113% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 19.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4076 mg | 177% | |
| Total Carbohydrate | 177.7 g | 65% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 31.2 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 284 mg | 22% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 3214 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
