Spice Eggplant Pilaf
By Bailey1_
1 Picture
Ingredients
- 1 cup of grain (millet, quinoa, or pearl barley)
- 2 cups of vegetable broth
- 1 clove of garlic
- 1 tsp salt
- 1 medium eggplant finely chopped
- 1 green onion, finely chopped
- 1 chile finely chopped
- 4 cloves of garlic, minced
- For P1, Vegetable broth
- for P3, 1 tablespoon olive oil
- 1/2 tsp whole cumin seed
- daxh of sweet paprika
- salt and pepper to taste
- 1/4 tsp black pepper
Details
Servings 2
Adapted from fastmetabolismdiet.com
Preparation
Step 1
1) For grain, saute garlic in either oil (P3) or vegetable broth (P1), add grain and stir for 3 minutes. Add 2 cups of vegetable broth and salt (if needed) and cook until liquid has absorbed. Allow to rest for 20 minutes once it has finished cooking.
2) Heat oil (P3) or veggie broth (P1), add onion and chile and saute for 3 minutes. Add cumin seed and garlic and cook for another minute. Add eggplant, salt, pepper, and mix well. Add a dash of paprika and mix again. Cover and allow eggplant to cook until soft, about 15 to 20 minutes.
3) Add grain to vegetables, mix well and serve warm.
Terrific recipe!! Can you please tell me how many portions this makes?
add parsley and pepper to taste
once turkey is browned add a can of crushed tomatoes
let the flavors mix
add rice to the pan, mix
put the rice mixture in the eggplant shells and bake for 40 mins covered.
Am making the spiced eggplant eggplant recipe as I write this….It does not have any flavor other than that of eggplant that is a bit hot/spicy due to the chili. Probably will not make it again and know the husband will not like it.
So I added a can of fire roasted tomatoes. If it were day one of phase 3 I would add a zucchini and turn it into a ratatoulle and enjoy it for the following days. But since it is Sunday I will be able to have it ‘as is’ on phase 1.
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