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Gallery Whole Grilled Eggplant with Rice Pilaf Credit: Christopher Testani Recipe Summary prep: 40 mins total: 1 hr 30 mins Servings: 4
Ingredients Eggplant and Rice Pilaf 2 large eggplants (about 2 1/2 pounds total) Extra-virgin olive oil, for rubbing 2 tablespoons unsalted butter 1 1/2 ounces vermicelli, angel hair, or spaghetti, broken into 2-inch pieces (a scant 1/2 cup) 1 cup long-grain white rice 1 small onion, finely chopped (1 cup) Kosher salt and freshly ground pepper 2 cups low-sodium chicken or vegetable broth, or water 2 tablespoons pomegranate molasses 1/2 teaspoon ground cinnamon Chopped pistachios and parsley, for serving Za’atar, for serving Lemony Tahini Sauce 1 teaspoon minced garlic (from 1 clove) Kosher salt 1/2 cup tahini 2 tablespoons fresh lemon juice
Gallery Whole Grilled Eggplant with Rice Pilaf Credit: Christopher Testani
Recipe Summary prep: 40 mins total: 1 hr 30 mins Servings: 4
Gallery
Whole Grilled Eggplant with Rice Pilaf Credit: Christopher Testani
Whole Grilled Eggplant with Rice Pilaf
Credit: Christopher Testani
Whole Grilled Eggplant with Rice Pilaf
Recipe Summary prep: 40 mins total: 1 hr 30 mins Servings: 4
Recipe Summary
prep: 40 mins total: 1 hr 30 mins
Servings: 4
prep: 40 mins
total: 1 hr 30 mins
prep:
40 mins
total:
1 hr 30 mins
Servings: 4
4
Ingredients
Ingredients
2 large eggplants (about 2 1/2 pounds total) Extra-virgin olive oil, for rubbing 2 tablespoons unsalted butter 1 1/2 ounces vermicelli, angel hair, or spaghetti, broken into 2-inch pieces (a scant 1/2 cup) 1 cup long-grain white rice 1 small onion, finely chopped (1 cup) Kosher salt and freshly ground pepper 2 cups low-sodium chicken or vegetable broth, or water 2 tablespoons pomegranate molasses 1/2 teaspoon ground cinnamon Chopped pistachios and parsley, for serving Za’atar, for serving
1 teaspoon minced garlic (from 1 clove) Kosher salt 1/2 cup tahini 2 tablespoons fresh lemon juice
Directions
For Eggplant and Rice Pilaf: Prepare grill for direct- and indirect-heat cooking. Rub eggplants with oil to lightly coat. Grill over direct heat, turning a few times, until charred all over, 12 to 15 minutes. Transfer to indirect heat and continue cooking, maintaining a temperature of 400°F, until collapsed and very soft, 18 to 22 minutes more.
Meanwhile, melt butter in a medium saucepan over medium-high heat. Add pasta and cook, stirring frequently, until golden brown, 2 to 3 minutes. Add rice and onion; cook, stirring frequently, until they start to turn translucent, 3 to 4 minutes more. Add 1 teaspoon salt, 1/4 teaspoon pepper, and broth. Bring to a boil, then cover, reduce heat to low, and cook until rice is tender and liquid is absorbed, 15 to 18 minutes. Let stand, covered, 10 minutes. Uncover; fluff with a fork.
For Tahini Sauce: While rice is cooking, sprinkle garlic with a pinch of salt; mash into a paste with the side of a knife. Transfer to a bowl; add tahini, lemon juice, and 1/4 cup water. Whisk until smooth; season with salt. Stir in more water if needed, a little at a time, until mixture is thin enough to drizzle. (Sauce can be refrigerated in an airtight container up to 3 days; bring to room temperature before serving.)
Stir together pomegranate molasses and cinnamon. Slash open eggplants; drizzle with molasses mixture and a few tablespoons tahini sauce. Top pilaf with pistachios, parsley, and za’atar. Scoop flesh from eggplants, spoon over pilaf, and serve with more tahini sauce.
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All Reviews for Whole Grilled Eggplant with Rice Pilaf
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All Reviews for Whole Grilled Eggplant with Rice Pilaf
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