Eggplant pilaf from Season: Big Flavors, Beautiful Food (page 102) by Nik Sharma

Ingredients

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Rainbow root raita; Spiced lemon pickle

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

dmco6863 on August 10, 2021

I roasted the eggplant in the oven and then cooked the entire dish in the pressure cooker. It was very tasty but I probably should have reduced the amount of water as it was a bit soggy.
AndieEats on February 21, 2021

Loved the idea, but I was disappointed by this dish. First time making it, and the only difference was using ground clove instead of whole clove. The rice was wet and a bit mushy, and the eggplant was kind of bland. Will hope that the flavours blend a bit more when I have it for lunch tomorrow.
raybun on August 09, 2020

This was absolutely fantastic, could easily be a veggie main dish. Leftovers were just as good. Served with the chouriço and naan from the same book.
Jane on February 27, 2019

This was really delicious. Lots of different spices give it a great depth of flavor. It would make a vegetarian/vegan main course on its own though I served it with chicken thighs. I will definitely make this again.