I love aubergines, I grow up picking a fresh aubergines from our garden, those days we used to eat seasonal vegetables only. My mum was very creative in the kitchen, she still is, she was preparing aubergines in many different ways which were all delicious. Recently I discovered this recipe and so far it's my favorite because frying process is not in a game so it's easy to digest ... If you are auber-lover, this is must try dish ..
(serve 4 )
2 cloves garlic
300 gr short-grain brown rice
800 ml vegetable stock
salt and pepper
2 Tbsp harisa paste
2 - 3 fresh tomatoes cut into cubes
thick Greek style yogurt to serve
First, slice the aubergines lengthwise. With the tip of a knife, score the flesh in a diamond cross pattern.Spread the harisa paste on the top.
In a big casserole dish heat up 3 Tbsp of oil, add the onion and saute for 10 minutes or so. Add the minced garlic and the rice ( pre-soaked in cold water for at least 2 hours ).
Mix it up, add the stock and place the aubergines on the top.
Put the lid on and cook the rice and aubergines on a low temperature for 20 minutes. Make sure the aubergines are kind of floating.
If your casserole dish in ovenproof you can just take the lid off, sprinkle tomatoes on the top, season with salt and pepper and place it in oven for 40 minutes on 180 C .
Otherwise, transfer the rice to a ovenproof dish carefully transferring the aubergines ( at this stage they will be soft ) and sprinkle the tomatoes. Season with salt and pepper.
The first 20 minutes keep the lid on of use a foil.
Remove the lid / foil and bake for 20 more minutes until everything looks yummy.
Sprinkle some chopped fresh parsley and serve with yogurt.
note: the harisa paste I was using had already oil and salt in it, that's why I didn't add much on the aubergines.
Some harisa pastes are in a tube and they are quite tick and oil free, if you use this kind of harisa mix it up with tablespoon of hot water and oil as well as salt.