Aubergine Pilaf with Crispy Onions Description:
A comforting, aromatic one-pot rice dish, this Aubergine Pilaf combines tender spiced aubergine with fragrant basmati rice, sweet caramelized onions, and crunchy fried shallots or onions for texture. It’s plant-based, nourishing, and rich in Middle Eastern flavors with cumin, cinnamon, and fresh herbs. Great as a main or side dish.
Ingredients: (Serves 4)
For the pilaf:
2 medium aubergines (eggplants), cut into 2 cm cubes
1½ cups (300g) basmati rice, rinsed and soaked for 15 minutes
1 large onion, thinly sliced
3 garlic cloves, minced
1 tsp ground cumin
½ tsp ground cinnamon
½ tsp turmeric (optional, for color)
½ tsp chili flakes (optional)
3 tbsp olive oil
2½ cups (600ml) vegetable stock or water
Salt and black pepper, to taste
½ cup chopped fresh parsley or coriander
Juice of ½ lemon
For crispy onions:
1 large shallot or small onion, thinly sliced
2 tbsp flour (optional, helps with crisping)
Oil for frying
Instructions:
1. Prepare the crispy onions:
Toss sliced shallots/onions with a bit of flour and a pinch of salt.
Heat oil in a small pan and fry until golden brown and crisp.
Remove and place on paper towels to drain. Set aside.
2. Cook the aubergine:
In a large non-stick pot or deep skillet, heat 2 tbsp olive oil.
Add cubed aubergine and cook for 8–10 minutes until browned and soft. Remove and set aside.
3. Sauté aromatics:
In the same pot, add 1 tbsp olive oil and sliced onion. Cook for 5–7 minutes until soft.
Add garlic, cumin, cinnamon, turmeric, chili flakes. Stir 1–2 minutes until fragrant.
4. Add rice and cook:
Drain the rice and stir into the pot. Cook for 1–2 minutes to toast slightly.
Add vegetable stock and season with salt.
Return aubergine to the pot and bring to a gentle boil.
Cover with lid, reduce heat to low, and simmer for 15 minutes.
5. Steam and finish:
After 15 minutes, turn off the heat and leave the lid on for another 10 minutes to steam.
Fluff rice with a fork. Stir in chopped herbs and lemon juice.
6. Serve:
Top with crispy onions before serving. Serve warm with yogurt or salad on the side.
Time Required:
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Nutritional Info (per serving, approx.)
Nutrient Amount
Calories 390 kcal
Protein 7 g
Carbohydrates 58 g
Fat 14 g
Fiber 7 g
Sodium 400 mg
Sugars 5 g
(Values may vary based on ingredients and toppings.)
Q&A:
Q: Can I use brown rice instead of basmati?
A: Yes, but increase cooking time by 15–20 minutes and use more liquid (around 3 cups stock).
Q: Can I add protein to this dish?
A: Absolutely! Add chickpeas, lentils, or shredded chicken for a more filling version.
Q: How do I make it oil-free?
A: Skip frying and instead roast the aubergine and onions in the oven with a light spray or steam sauté with water.
Q: Can I store leftovers?
A: Yes, store in an airtight container for up to 3 days. Reheat gently with a splash of water.
Q: What can I serve with this?
A: Yogurt sauce, cucumber salad, or a tomato-cuc
umber relish pairs beautifully.