Olia Hercules' Spiced Eggplant Mujaddara
User Reviews
5.0
33 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
40 mins
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Servings
4
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Calories
322 kcal
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Course
Dinner
-
Cuisine
Middle Eastern
Olia Hercules' Spiced Eggplant Mujaddara
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This fragrant and tasty Eggplant Mujaddara is a simple Middle Eastern dish of lentils and rice, topped with eggplant (aubergine) and dill. Ready in just 40 minutes, it's vegetarian/vegan.
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Ingredients
- 2 eggplants (aubergines) sliced into ½" thick rounds
- ½ teaspoon garam masala
- 2 shallots peeled and thinly sliced
- ¾ cup (150g) uncooked rice
- ½ cup (150g) plain yogurt (dairy or vegan yogurt)
- small handful Dill
- 15 oz (400g) can of brown or green lentils drained and rinsed
- ⅛ teaspoon ground cinnamon
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- olive oil
- salt black pepper
Instructions
- Preheat the oven to 430F / 220C. Heat 1tbsp of olive oil in a medium saucepan on medium heat, add the cumin, coriander, cinnamon and rice and cook for 1min or until the spices release their aroma. Stir, so the rice is coated in the spices.
- Cook the rice - Add 350ml of cold water and ½tsp of salt to the spice saucepan. Bring to a boil, cover with a lid and cook on a low heat, without stirring, for 15mins or until the water is absorbed.
- Then gently stir in the drained lentils with a fork and leave to rest with the lid on for 5-8mins.
- Cook aubergines - Meanwhile, brush the eggplant slices generously with olive oil, sprinkle over the garam masala and season well with salt and pepper. Place on a baking sheet in a single layer and roast in the oven for 10mins. Then flip them over and cook for another 5-8mins or until soft.
- Fry shallots - Meanwhile, heat 5tbsp of vegetable oil in a small frying pan and shallow fry the shallots on medium heat, stirring often for 2-3mins until dark golden. Lift with a slotted spoon or some tongs and drain on kitchen paper.
- Serve - Use a fork to fluff up the lentils and rice. Roughly chop the dill and stir ½ through the rice. Serve the eggplants on top of the rice, drizzle over some yoghurt, top with the crispy shallots and the remaining dill.
Notes
- Recipe inspired by Olia Hercules for Marley Spoon.
- Prepare in advance: You can cook all elements ahead of time (don't add the dill until before serving). Be sure to cool the rice safely and store in the fridge. Then reheat the lentils and rice thoroughly. You can pan fry the shallots and eggplants to warm them and keep them crispy. Then when ready, top with dill and yogurt.
- Make it vegan: just use dairy-free yogurt.Make it gluten-free: this recipe is naturally gluten-free.
Nutrition Information
Show Details
Calories
322kcal
(16%)
Carbohydrates
63g
(21%)
Protein
13g
(26%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Cholesterol
5mg
(2%)
Sodium
31mg
(1%)
Potassium
972mg
(28%)
Fiber
16g
(64%)
Sugar
11g
(22%)
Vitamin A
327IU
(7%)
Vitamin C
14mg
(16%)
Calcium
117mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Calories | 322kcal | 16% |
| Carbohydrates | 63g | 21% |
| Protein | 13g | 26% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 31mg | 1% |
| Potassium | 972mg | 21% |
| Fiber | 16g | 64% |
| Sugar | 11g | 22% |
| Vitamin A | 327IU | 7% |
| Vitamin C | 14mg | 16% |
| Calcium | 117mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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