Harissa & shallot one-pot rice with aubergine & turmeric yogurt
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Harissa & shallot one-pot rice with aubergine & turmeric yogurtNew Recipes

Turn rice into a hearty and delicious meal with the addition of roasted aubergines and harissa. Top with a turmeric yogurt and our spicy parsley salad

  • Prep:10 mins
    Cook:40 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 314
  • fat 13g
  • saturates 3g
  • carbs 40g
  • sugars 0g
  • fibre 4g
  • protein 7g
  • salt 1.04g

Ingredients

  • 4 tbsp olive oil
  • 1 red onion , finely sliced
  • 4 tsp harissa
  • 3 garlic cloves garlic cloves
  • 250g basmati rice , rinsed and soaked in cold water for 15 mins
  • 1 vegetable or chicken stock cube , made up to 750ml stock
  • 2 aubergines , chopped into chunks
  • 150g thick-set Greek yogurt
  • 1 tsp ground turmeric
  • 1 lemon , zested and juiced
  • 10g parsley , leaves picked
  • 1 jalapeño , thinly sliced

Method

  1. Heat half the oil in a non-stick, deep frying pan over a medium heat and, once shimmering, cook the red onion with a pinch of salt for 5 mins until beginning to soften.

  2. Stir in 2 tsp of the harissa and the garlic, and cook for 4-5 mins more until fragrant. Stir in the rice.

  3. Pour in the hot stock, bring to the boil, then reduce the heat to a simmer. Cover with a lid and cook for 15 mins, then turn the heat off and let stand, covered, for 15 mins.

  4. Heat the oven to 220C/200C fan/gas 8. Arrange the aubergine on a roasting tin lined with baking parchment and rub in the rest of the olive oil and harissa. Season and roast for 25-30 mins.

  5. Meanwhile, combine the yogurt, turmeric, half the lemon zest and juice and plenty of salt and pepper. In a separate bowl, mix the parsley and jalapeño with the remaining lemon juice and zest. Season with salt and pepper.

  6. Serve each portion of rice topped with the roasted aubergine and a spoonful each of the turmeric yogurt and spicy parsley salad.

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