Harissa Aubergine Rice

• Aubergine(2)
• Steamed Rice(280 g)
• Onion(1)
• Garlic(4 cloves)
• Tomato(2)
• Harissa paste(2 tbsp)
• Tomato paste(1 tbsp)
• Cumin(1 tsp)
• Smoked paprika(1 tsp)
• Vegetable Broth(900 ml)
• Olive oil(3 tbsp)
• Lemon(1)
• Flat Leaf Parsley(15 g)
• Salt(1½ tsp)
• Black pepper(½ tsp)

Method

1. 1

   Heat the oven to 220°C. Cut {Aubergine} into large bite-size pieces. Dice {Onion}, finely chop {Garlic}, dice {Tomato}, chop {Fresh parsley}, and rinse {White rice} until the water runs mostly clear.

   ~12 min

2. 2

   Toss the {Aubergine} with {Olive oil}, {Salt}, and {Black pepper} on a tray. Roast until soft and golden at the edges, for 20 minutes.

   ~20 min

3. 3

   Meanwhile, heat the remaining {Olive oil} in a pot over medium heat. Cook the {Onion} with the remaining {Salt} for 5 minutes until softened. Stir in {Garlic}, {Harissa paste}, {Tomato paste}, {Cumin}, and {Smoked paprika} for 1 minute until fragrant.

   ~6 min

4. 4

   Stir in the {Tomato} and {White rice}, then pour in the {Vegetable Stock}. Bring to a boil, lower the heat, cover, and simmer for 15 minutes until the rice is tender and the broth has thickened but still looks spoonable.

   ~15 min

5. 5

   Fold the roasted {Aubergine} into the rice with half the {Fresh parsley} and the juice of {Lemon}. Let it sit off the heat for 3 minutes, then fluff gently and serve topped with the remaining {Fresh parsley}.

   ~4 min