Harissa baked eggplant with spiced Low GI White Rice Pilaf – The Brown Paper Bag

Harissa baked eggplant with spiced Minimal GI White Rice Pilaf

Shifting into these cooler months signifies it’s time to start cooking really tasty dishes that warm your human body, maintain your strength by like components with top quality nourishment. I’m going to enable you tick that box with my Harissa Baked Eggplant with a Spiced White Rice Pilaf. It is impressive with out fuss and total of flavour.

The beauty of a pilaf is that it basically cooks by itself (win!). I’ve utilised a SunRice Low GI White Rice in mine simply because I love how it picks up the flavour of the herbs and spices. It preferences light-weight, warming but healthful all in a person and remaining a Lower GI, extended grain, white rice retains your tummy fuller and your energy charging for more time than a standard grain.

Topped with a easy yoghurt, dressing, pinenuts, lemon and herbs I have no doubt this one is going to surprise you and be on your menu quite frequently in no time at all.

HARISSA BAKED EGGPLANT WITH SPICED Lower GI WHITE PILAF 

Serves 4

Gluten free : Dairy totally free (opt) : Veg 

Harissa eggplant:

¼ cup (65ml) extra virgin olive oil 

2 large (500-600g) eggplant, sliced into 8ths 

½ tbsp dried harissa spice 

2 tsp floor cumin 

½ tsp floor cinnamon 

Pilaf:

2 tbsp further virgin olive oil 

1 medium (180g) purple onion, finely diced 

3 cloves garlic, peeled and finely chopped 

½ bunch parsley or coriander finely chopped, stalks included  

1 ½ tsp ground turmeric 

1 tsp sumac

½ tsp ground cumin 

1 ½ cups (300g) SunRice Reduced GI White Rice

900ml vegetable inventory, salt reduced 

2 cups (340g) cooked chickpeas 

¼ cup (30g) dried cranberries 

2 tbsp toasted pinenuts / cashews / pistachios (whichever you have on hand) 

3 tbsp finely sliced mint leaves 

½ lemon 

Yoghurt dressing:

½ cup natural / greek yoghurt

1 tbsp lemon juice 

2 tsp added virgin olive oil 

Sea salt and black pepper 

Bake the eggplant: Warmth oven to 220C (enthusiast compelled) and line a massive baking tray with greaseproof paper. Pour olive oil more than the paper, increase eggplant slices. Blend harissa, cumin, cinnamon alongside one another in a tiny bowl and period with sea salt and pepper, then sprinkle over the eggplant and toss all substances to coat perfectly. Lay the eggplant cut aspect down and bake for 15 minutes. 

Prepare dinner the pilaf: Even though the eggplant cooks, rinse and drain SunRice Minimal GI White Rice. Warmth a huge heavy dependent frypan or casserole dish on medium heat and add added virgin olive oil, onion, garlic and parsley / coriander and prepare dinner 3-4 minutes. Increase turmeric, sumac, cumin and cook stirring 1 minute so the spices become aromatic. Incorporate SunRice Small GI White Rice, salt lessened vegetable stock, cranberries, and chickpeas, include and cook dinner for 15 minutes or right until rice is soft and fluffy/ Do not mix the dish all through cooking. 

To serve: Lay cooked harissa eggplant on top rated of the pilaf. Whisk jointly elements for yoghurt dressing and dollop close to the pilaf. Sprinkle pinenuts (or your decision) around the major followed by sliced mint. Give the pilaf a big squeeze of lemon and tuck in.

*This is a partnered put up with SunRice. Jacqueline is a very pleased nourishment ambassador for SunRice. All views and views expressed are the authors own.