Olia Hercules' Spiced Eggplant Mujaddara
User Reviews
5
-
Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
322 kcal
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Course
Dinner
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Cuisine
Middle Eastern
Olia Hercules' Spiced Eggplant Mujaddara
Description
This recipe for Spiced Eggplant Mujaddara begins by cooking rice with fragrant ground cumin, coriander, and cinnamon until just tender. Brown or green lentils are gently folded into the spiced rice to add protein and texture. Meanwhile, eggplant rounds are brushed with olive oil, sprinkled with garam masala and seasoning, then roasted until soft and caramelized. Shallots are thinly sliced and shallow fried in vegetable oil to achieve a crispy crunch, adding contrast to the dish. The components are combined and served topped with a handful of chopped fresh dill and a generous dollop of plain yogurt, which can be dairy or vegan, balancing the warm spices with cool creaminess.
The combination produces a satisfying vegetarian or vegan main course that highlights layered spices and textural variety from the tender eggplant, fluffy rice, and crispy shallots. The dish is naturally gluten-free, suitable for various dietary choices.
Elements of this dish can be prepared in advance and reheated. Cooking the rice, lentils, eggplant, and shallots ahead saves time. The dill and yogurt are added fresh before serving to preserve brightness and texture.
Ingredients
- 2 eggplant aubergines) sliced into ½" thick rounds
- ½ teaspoon garam masala
- 2 shallot peeled and thinly sliced
- ¾ cup rice uncooked
- ½ cup PLAIN yogurt dairy or vegan yogurt
- small handful dill
- 15 oz brown lentils drained and rinsed, or green lentils, canned
- ⅛ teaspoon ground cinnamon
- ½ teaspoon ground coriander
- ½ teaspoon cumin ground
- 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
- You can prepare the rice, lentils, roasted eggplant, and fried shallots in advance to save time when serving.
- Cool the rice safely and store in the refrigerator before reheating the lentils and rice thoroughly to serve.
- Reheat the shallots and eggplant in a pan to regain warmth and maintain crispiness before plating.
- Add fresh dill and yogurt just before serving to preserve their flavors and textures.
- The recipe is naturally gluten-free and can be made vegan by choosing dairy-free yogurt.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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