Cook Like Ottolenghi

Sure! Here's a recipe for a delicious and flavorful dish featuring aubergine and rice, inspired by Yotam Ottolenghi's Middle Eastern cooking style. Recipe: Aubergine and Rice Pilaf Ingredients: 2 large aubergines, cut into 1-inch cubes 2 cups of basmati rice, rinsed and drained 1 large onion, chopped 3 garlic cloves, minced 2 tablespoons of olive oil 2 teaspoons of ground cumin 2 teaspoons of ground coriander 1 teaspoon of ground cinnamon 1 teaspoon of smoked paprika Salt and black pepper to taste 4 cups of vegetable or chicken broth 1/2 cup of raisins 1/2 cup of slivered almonds, toasted Fresh parsley or cilantro, chopped (optional) Instructions: Preheat the oven to 400°F (200°C). Place the cubed aubergines on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and black pepper, and toss to coat. Roast in the oven for 25-30 minutes, until golden brown and tender. Meanwhile, heat the remaining tablespoon of olive oil in a large saucepan over medium heat. Add the chopped onion and garlic and cook for 5-7 minutes, until softened and lightly browned. Add the rinsed rice to the saucepan, along with the ground cumin, coriander, cinnamon, smoked paprika, salt, and black pepper. Stir to combine and cook for 1-2 minutes, until the rice is lightly toasted and fragrant. Pour in the vegetable or chicken broth and bring to a boil. Reduce the heat to low, cover the pan, and simmer for 15-20 minutes, until the rice is cooked through and the liquid has been absorbed. When the rice is done, remove the pan from the heat and let it sit, covered, for 5-10 minutes. Fluff the rice with a fork and stir in the raisins and toasted almonds. Serve the rice pilaf in a large bowl, topped with the roasted aubergines and chopped parsley or cilantro, if desired. Enjoy your delicious and easy Middle Eastern-inspired dish, inspired by Yotam Ottolenghi's flavorful and vibrant cooking style!