Baked Rice & Eggplant Hot Pot with Olives, Dill & Parsley Recipe
This recipe is rated 4.6 out of 5.
Healthy choice
Mostly whole foods
Gluten-free option
Soy-free option
Refined sugar free
Nut-free option
Freshly Picked
Easy peasy
One-pot recipe
Lazy dinners
Main meals
Layering the leek pieces on top of this bake traps the flavour inside while it steams them. Meanwhile, the olive oil crisps up the bottom layer of the rice after it cooks. Ridiculously simple, and so delicious.
You will need
Serves 3
- 5 tablespoons extra virgin olive oil
- 3/4 cup basmati rice
- 1 eggplant, cubed
- 2 garlic cloves, chopped
- 50g black olives, seeds removed, roughly chopped
- 1/2 bunch dill
- 1/4 bunch parsley
- 1 teaspoon cumin
- 1 teaspoon coriander seeds
- 1/2 teaspoon fennel seeds
- Pinch saffron (optional)
- 500ml vegetable stock
- 1 leek, chopped in half lengthwise and layers separated
- Extra virgin olive oil, to finish
- Salt & pepper
Recipe: Simon Toohey
Directions
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Step 1
Preheat the oven to 180°C.
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Step 2
Add vegetable oil, rice, eggplant, garlic, olives, dill, parsley, cumin, coriander seeds, fennel seeds, saffron and vegetable stock into an oven-safe pot. Stir so that all of the ingredients are evenly distributed. Lay the leeks across the top of the stirred mixture, drizzle over olive oil and season with salt and pepper.
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Step 3
Place the [oven-safe!] lid on, and put in the hot oven for 30 minutes, then remove the lid and cook for a further 10 minutes.
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Step 4
Pull out of the oven, then give it a little mix and spoon your delicious hotpot creation onto plates for serving!
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Recipe: Simon Toohey
