Harissa One-Pot Rice with Aubergine

Ingredients

• 2 Aubergines, diced
• 2 tablespoons Olive Oil
• 2 Shallots, finely sliced
• 3 Garlic Cloves, minced
• 2 teaspoons Harissa Paste
• 300g Long-Grain Rice
• 700ml Vegetable Stock
• 1 teaspoon Ground Cumin
• 1 teaspoon Smoked Paprika
• ½ teaspoon Ground Cinnamon
• 1 Lemon, zest and juice
• 200g Greek Yogurt
• ½ teaspoon Ground Turmeric
• Fresh Coriander, chopped
• Salt and Black Pepper, to taste

Instructions

1. Heat the olive oil in a large deep frying pan or casserole dish over medium heat.
2. Add the aubergine and cook until golden and softened, about 8–10 minutes. Remove from the pan and set aside.
3. Add the shallots and cook until softened, then stir in the garlic and cook for another 30 seconds.
4. Add the harissa paste, cumin, smoked paprika and cinnamon, stirring until fragrant.
5. Stir in the rice and coat it well with the spice mixture.
6. Pour in the vegetable stock, bring to a gentle boil, then reduce the heat, cover and simmer for 15 minutes.
7. Return the aubergine to the pan, cover again and cook for another 5 minutes until the rice is tender and the liquid has been absorbed.
8. Meanwhile, mix the Greek yogurt with the turmeric, lemon zest and a squeeze of lemon juice.
9. Fluff the rice with a fork, season to taste and sprinkle with fresh coriander.
10. Serve with generous spoonfuls of the turmeric yogurt.

instructions_source: editorial-classic