Easy Rice Eggplant Pilaf
Easy, budget-friendly crowd-pleaser side dish.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Side Dish
Cuisine: Healthy
Diet: Vegan
Keyword: Crowd-pleaser, One-pot meal, Plant-Based
Servings: 4
Author: Shelly
- 2 cups diced eggplant
- 1 teaspoon salt - divided
- ¼ cup olive oil
- 1 small onion - diced
- 4 scallions - chopped
- ¼ cup pine nuts
- 2 cups basmati rice - washed thoroughly
- 2 cups + 2 tablespoons water
- Serve with: Chili oil and tarragon - optional
Mix the diced eggplant with ½ teaspoon salt. Warm the olive oil in a high-rimmed skillet. Add the eggplant, onion, scallion and pine nuts and sauté for 5 minutes. Stir in the rice and cook for 2 minutes. Add the water and remaining ½ teaspoon salt and bring to a boil. Lower the heat and cover with a lid wrapped in a clean kitchen towel. Cook for 12 minutes. DO NOT open the pot until after you remove it from the heat and let it rest for 5 minutes!