Recipe:
Baked Rice & Eggplant Hot Pot with Olives, Dill & Parsley
Posted in Freshly Picked
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.
Prep:
20
mins
cook
40
mins
serves
3
Easy Peasy
You will need:
- 5 tablespoons vegetable oil
- ¾ cup basmati rice
- 1 eggplant, cubed
- 2 garlic cloves, chopped
- 50g black olives, seeds removed, roughly chopped
- ½ bunch dill
- ¼ bunch parsley
- 1 teaspoon cumin
- 1 teaspoon coriander seeds
- ½ 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:
- 1Preheat the oven to 180°C.
- 2Add 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.
- 3Place 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.
- 4Pull out of the oven, then give it a little mix and spoon your delicious hotpot creation onto plates for serving!
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