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Pilav with fried aubergine and chickpeas
Pilav is a rice dish from the Middle East, related to Italian risotto. You can make it with different grains. Here we have chosen rice, but you could also try making it with quinoa. Also nice with raisins added.
- Cooking Time: 30 minutes
- Total Time: 30 minutes
Ingredients
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1aubergine in small cubes of 2 cm
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400 gchickpeas from a can
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1onion finely chopped
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2 tbspsunflower oil
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300 gbrown rice quick-cook
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500 mlvegetable stock
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1 tspground cumin (djinten)
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1/2 tspcinnamon
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50 galmonds finely chopped
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5 gparsley or coriander finely chopped
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salt and pepper to taste
Instructions
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Heat a roasting pan and roast the almonds over medium-high heat, until they have turned golden brown (2-3 minutes). Watch carefully that they do not burn and set aside.
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Heat 2 tablespoons of sunflower oil in the roasting pan and add the cubes of aubergine. Sprinkle a large pinch of salt over this and put the lid on. Fry this for 5-6 minutes and stir occasionally until the cubes have turned golden brown. Then set the cubes of aubergine aside.
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Heat another tablespoon of oil in the pan and now add the chopped onion. Sauté the onion for a few minutes, until it becomes translucent. Add the chickpeas, cumin and cinnamon and stir well. Then add the rice and stock. Let the rice cook gently with the lid on the pan in about 15 minutes. Stir regularly and add some extra water if it cooks dry. Season the pilav with salt and pepper.
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Distribute the pilav over the plates and sprinkle cubes of aubergine and flaked almonds over it. Garnish with coriander or parsley.
