Persian rice with roast eggplant & pine nuts

30 Min
pretty easy
4 People
Rating starstarstarstarstar
Nutty brown rice infused with cinnamon tossed with spinach and pine nuts. Served with spiced roast eggplant and a fresh tomato salad.
1. Set oven to 220ºC.

Place rice and cinnamon stick in a saucepan. Cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and remove cinnamon stick.

2. Halve eggplants lengthways. Coat with 1 1/2 tsp all spice, oil, salt and pepper. Place cut side down on a lined oven tray. Roast for 20 minutes until golden and cooked through.

3. Rinse and finely slice spinach. Slice spring onions. 

Dice tomatoes, julienne or grate carrot and chop parsley. Keep separate.

4. Heat frypan over medium heat. Add pine nuts and sesame seeds. Toast for 3-4 minutes until golden. Remove from pan.

5. Reheat pan over medium heat with 1 tbsp oil. Add spinach, onions and 1 1/2 tsp turmeric. Cook for 2 minutes until until wilted. Remove and toss through rice along with nuts and seeds.

6. Divide rice among plates and top with eggplant. Serve with fresh tomato and carrot. Scatter over parsley.
Brown Rice 300g
Cinnamon Stick/Pine Nuts 1 Packet (40g)
Baby Eggplants 5
English Spinach 1 Bunch
Spring Onions 1/3 Bunch *
Tomatoes 2
Carrot 1
Parsley 1 Packet
Sesame Seeds 1/2 Packet (35g) *

* Ingredient Also Used In Another Recipe

From your pantry:
oil (for cooking), salt, pepper, all spice, ground turmeric