Eggplant Rice Pilaf with Feta, Lemon, and Mint

Ingrediente

SERVES 3 OR 4

1½ cups long-grain white rice

¼ cup extra-virgin olive oil, plus more for drizzling

1 pound eggplant, cut into

½-inch cubes (about 6 cups)

1 teaspoon kosher salt, plus more as needed

1 small onion, diced

2 garlic cloves, minced

½ cinnamon stick (about

1½ inches) (optional)

1 bay leaf

1 tablespoon unsalted butter

2½ cups chicken or vegetable stock

1 lemon

½ cup (2 ounces) crumbled feta

½ cup torn fresh mint leaves (or use cilantro or basil)

Plain yogurt, for serving (optional)

Instrucțiuni

1. Heat the oven to 350°F with a rack in the middle. Put the rice in a sieve and rinse under cool water until the water runs clear.

Set aside.

2. Heat a 12-inch ovenproof skillet (if you have nonstick, use it!) with a tight-fitting lid over medium heat. Once it's hot, add the oil and let it heat up until it thins out. Add the eggplant in a single layer, cover the pan, and cook, stirring occasionally, until the eggplant is evenly browned and starts to stick, about 5 minutes. Use a slotted spoon to transfer the eggplant to a paper towel-lined plate and sprinkle lightly with salt.

3. Drizzle a little more oil into the pan and stir in the onion. Cook until softened, about 5 minutes (reduce the heat if the onion browns too quickly). Stir in the garlic, cinnamon stick (if using). bay leaf, and butter, and cook an additional 1 minute.

4. Stir in the rice and 1 teaspoon salt, and cook, stirring frequently, until it smells toasty, about 4 minutes. Add the stock and eggplant and bring to a simmer. Cover the pan and transfer to the oven.

5. Cook until the rice is cooked through, about 30 minutes.

6. Meanwhile, grate the zest from the lemon and cut the naked fruit into wedges. When the rice is done, remove the pan from the oven and fold in the feta and lemon zest with a fork, fluffing the rice as you go. Wrap the skillet cover in a clean kitchen towel to absorb the steam, then cover the skillet and let the pilaf sit for 10 minutes.

7. Remove the cinnamon stick and bay leaf. Stir in the mint, squeeze some lemon juice from the wedges over the rice, and drizzle with oil. Serve hot or warm, with a dollop of yogurt on the side, if you like.