Cook Time
25Servings
4Ingredients
For the rice :
1 cup (250 ml) basmati rice
1 tablespoon (15 ml) extra-virgin olive oil
2 French shallots, sliced into strips
¼ teaspoon (1 ml) cumin powder
¼ teaspoon (1 ml) ground turmeric
¼ teaspoon (1 ml) garlic powder
2 tablespoons (30 ml) flat-leaf parsley, finely chopped
1 green onion, thinly sliced
½ teaspoon (3 ml) kosher salt
For the eggplants:
1 cup (250 ml) Florida Grapefruit Juice
6 Japanese eggplants cut lengthwise into quarters
4 tbsp (60 ml) sunflower or avocado oil
½ teaspoon (3 ml) kosher salt
1 teaspoon (5 ml) extra-virgin olive oil
1 clove garlic, finely grated
¼ cup (65 ml) pomegranate molasses
¼ cup (65 ml) honey
¼ teaspoon (1 ml) gochugaru chili powder or chili flakes (optional)
To serve:
1 Florida Grapefruit zested and sliced into supremes
¼ cup (65 ml) roasted cashews, coarsely chopped
1 small red pepper, finely chopped (optional)
Flat-leaf parsley
Instruction
Here’s a vegetarian recipe (it can easily become a vegan recipe!) prepared by Dom__Cooks!
Heat a small pot over medium heat. Add the oil and shallots and cook for 3 to 4 minutes, until soft and slightly caramelized. Add the cumin, turmeric and garlic powder – stir and add the rice. Stir again to incorporate the rice and spices. Add 2 cups of water, bring to the boil, cover and simmer over very low heat for about 9 minutes.
Meanwhile, prepare the eggplants and heat a large frying pan over medium-high heat with the oil. Cook the eggplants, without touching them, for about 3 minutes, until each piece is golden-brown. Turn, salt lightly and add more oil if necessary. Continue cooking for another minute or so and set aside on a plate. Repeat with the remaining eggplants.
When the rice is ready, remove from the heat and transfer to a bowl. Add the flat-leaf parsley, salt and chopped green onions. Set aside.
To assemble the glaze, heat the same pan used for the eggplants and add olive oil. Cook the garlic for a minute or so, then add the Florida grapefruit juice. Bring to the boil and add the pomegranate molasses and honey. Stir and reduce over medium-high heat for about 5 minutes, until the mixture becomes syrupy and thicker. Add chili powder and season with salt to taste. Stir the eggplants into the sauce, coating each piece well.
Stir the rice to incorporate the parsley and green onions and serve on plates. Add 4 to 5 pieces of eggplant per person on top, along with a dollop of sauce. Garnish with Florida Grapefruit supremes, flat-leaf parsley, red pepper and roasted cashews.
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