Top of page

Eggplant Pilaf

< Back

Eggplant Pilaf

with crispy halloumi, yogurt, pistachios and herbs

Informations supplémentaires
30 min. | 733 kcal | easy | Favorite, Vegetarian |
1. Setup Cut the eggplant into small cubes. Chop the garlic, shallot and herbs. Thinly slice the radish and put in a bowl of water so that it becomes crisp. Coarsely crush the pistachios. Cut the halloumi into pieces.
2. Cook the eggplant Heat a generous drizzle of oil in a pan over medium high heat. Cook the eggplant cubes 5-7 minutes until browned. Add salt and pepper.
3. Cook the rice Add the shallot, garlic and spices to the pan. Cook for 2 minutes. Add the rice and mix well. Add the broth cube and 2 2P | 2.5 3P cups of water. Bring to a boil, cover and cook over low heat for 10-12 minutes. Adjust salt and pepper to taste.
4. Cook the halloumi Meanwhile, heat a light drizzle of oil in a pan over medium-high heat. Cook the halloumi pieces for 1-2 minutes on each side until browned.
5. Plate your dish Serve the eggplant pilaf rice garnished with halloumi, yogurt, radish, pistachios and herbs. Bon appétit!
0.5 unit Eggplant(s)
140 g Basmati Rice
200 g Halloumi Cheese
10 ml Spice Mix(ras el hanout,cumin seeds)
1 unit Vegetable Broth Cube(s)
1 unit Greek Yogourt 2%
30 g Pistachios
0.5 unit Fresh Mint and Parsley
1 unit Radishes
1 unit Shallot
1 unit Garlic Clove(s)
What you need pans, tongs, bowl
733 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 74g
25%
fat 35g
54%
cholesterol 102mg
34%
fiber 8g
32%
protein 33g
saturated 18g
90%
sodium 1927mg
80%
sugar 8g
trans 0g