WHOLE GRILLED EGGPLANT WITH RICE PILAF
Eggplants have a dark side-and it's excellent. Roast them whole until the skin is charred, and the flesh goes soft and creamy. To serve, split the eggplants and top with pomegranate molasses and lemony tahini sauce, then spoon the insides onto herby, pistachio-scented pilaf and dust lightly with fragrant za'atar.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 1h30m
Number Of Ingredients 16
Steps:
- For Eggplant and Rice Pilaf: Prepare grill for direct- and indirect-heat cooking. Rub eggplants with oil to lightly coat. Grill over direct heat, turning a few times, until charred all over, 12 to 15 minutes. Transfer to indirect heat and continue cooking, maintaining a temperature of 400°F, until collapsed and very soft, 18 to 22 minutes more.
- Meanwhile, melt butter in a medium saucepan over medium-high heat. Add pasta and cook, stirring frequently, until golden brown, 2 to 3 minutes. Add rice and onion; cook, stirring frequently, until they start to turn translucent, 3 to 4 minutes more. Add 1 teaspoon salt, 1/4 teaspoon pepper, and broth. Bring to a boil, then cover, reduce heat to low, and cook until rice is tender and liquid is absorbed, 15 to 18 minutes. Let stand, covered, 10 minutes. Uncover; fluff with a fork.
- For Tahini Sauce: While rice is cooking, sprinkle garlic with a pinch of salt; mash into a paste with the side of a knife. Transfer to a bowl; add tahini, lemon juice, and 1/4 cup water. Whisk until smooth; season with salt. Stir in more water if needed, a little at a time, until mixture is thin enough to drizzle. (Sauce can be refrigerated in an airtight container up to 3 days; bring to room temperature before serving.)
- Stir together pomegranate molasses and cinnamon. Slash open eggplants; drizzle with molasses mixture and a few tablespoons tahini sauce. Top pilaf with pistachios, parsley, and za'atar. Scoop flesh from eggplants, spoon over pilaf, and serve with more tahini sauce.
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Angelica Lehman
[email protected]I followed the recipe exactly and the dish turned out perfectly. The eggplant was smoky and tender, and the pilaf was fluffy and flavorful.
Zachary Ryan
[email protected]This was a great recipe! I made it for my family and they loved it.
Michael MacNeil
[email protected]I'm not a big fan of eggplant, but I really enjoyed this recipe. The eggplant was cooked perfectly and the pilaf was delicious.
Mir abuzar zarkhan
[email protected]This recipe is a great way to impress your friends. The eggplant is so elegant and the pilaf is the perfect accompaniment.
Marie Lidou Saint Victor
[email protected]I would have liked the pilaf to be a bit more moist, but overall this was a good recipe.
Kimberly Orantes
[email protected]I've made this recipe several times and it's always a hit. The eggplant is always cooked perfectly and the pilaf is so flavorful.
LEGEND SALMAN OP Salman HAIDER
[email protected]This recipe was easy to follow and the dish turned out great!
Aisha Nabukenya
[email protected]I'm not sure what I did wrong, but my eggplant turned out mushy. The pilaf was good, though.
Fahima Akter
[email protected]The eggplant was a bit dry, but the pilaf was delicious.
Sophia Okpako
[email protected]This recipe is a great way to use up leftover rice. I also added some chopped bell peppers and onions to the pilaf for extra flavor.
Habiba Rasheed
[email protected]I would have liked the eggplant to be a bit more charred, but overall this was a good recipe.
Asiimwe Brian
[email protected]I followed the recipe exactly and the dish turned out perfectly. The eggplant was smoky and tender, and the pilaf was fluffy and flavorful.
Noah Freeman-Skinner
[email protected]This was a great recipe! I made it for a dinner party and everyone loved it.
Legacy 3010
[email protected]I've never been a big fan of eggplant, but this recipe changed my mind. The eggplant was so tender and flavorful, and the pilaf was the perfect complement.
Samuel Mururi
[email protected]The eggplant was a bit overcooked for my taste, but the pilaf was delicious.
Ama Gloria
[email protected]This recipe is a keeper! The eggplant was perfectly cooked and the pilaf was fluffy and flavorful. I will definitely be making this again.