Middle Eastern Cumin Rice With Eggplant & Peppers

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READY IN: 1hr 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Rinse the rice, cover it with water and set it aside to soak while you prepare the rest of the vegetables.
  • Preheat the oven to 375°F.
  • Warm the oil and butter in a large skillet.
  • Add the eggplant and onion, salt them lightly, and rapidly sauté them to distribute the oil.
  • Cook over medium heat until the eggplant is soft but not mushy, about 5 minutes.
  • Add the peppers, tomatoes, spices (including the pepper), parsley and more salt to taste.
  • Stir carefully, combining everything well.
  • Drain the rice and add it to the pan along with 3 cups water.
  • Turn up the heat to bring the water to a boil, then transfer everything to a baking dish, such as a large, earthenware gratin dish.
  • Lay a piece of parchment over the top, cover with foil, and bake until the rice is done, about 45 minutes.
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