LEBANESE POUSSIN WITH SPICED AUBERGINE PILAF
This Middle Eastern-style meal makes a decadent supper for two- serve your young chickens with a spicy and aromatic rice accompaniment
Provided by Sara Buenfeld
Categories Main course
Time 1h
Number Of Ingredients 17
Steps:
- Heat oven to 200C/180C fan/gas 4. Toss the aubergine in 1 tbsp of the oil until well coated. Pour into a large roasting tin, then push to the sides of the tin to make a space for the poussins. Rub some oil onto the skin of the poussins, sprinkle with the pinches of allspice, salt and lots of black pepper, pop a bay leaf inside each bird, then roast for 35 mins. (Leave to cook for about 10 mins before you start the pilaf so they are ready at the same time.)
- To make the pilaf, heat the remaining 1 tbsp oil in a medium pan and fry the onion for 5-8 mins until golden. Tip in the rice and pine nuts, stir for about 1 min, then add the spices, including the ¼ tsp allspice. Pour in the stock, stir in the currants, then cover the pan and cook for 7 mins.
- Take the lid off the pan, add the tomato, mint and dill, then cover and cook 2-3 mins more until the stock has been absorbed and the rice is tender. Set aside, covered, to keep warm.
- Meanwhile, once the poussins have had their 35 mins, drizzle the pomegranate molasses over them and return them to the oven for 10 mins more until they and the aubergines are tender.
- Set the poussins aside to rest for a few mins while you toss the aubergine into the pilaf. Serve the poussins whole, or portion and serve on top of the pilaf. Scatter with the dill and mint leaves, and sprinkle with a little sumac, if you like.
Nutrition Facts : Calories 908 calories, Fat 42 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 20 grams sugar, Fiber 6 grams fiber, Protein 62 grams protein, Sodium 0.9 milligram of sodium
SPICED AUBERGINE PILAF WITH POACHED EGGS
Chunks of roasted aubergine are stirred through rice in this vegetarian meal, topped with mint and poached eggs for protein
Provided by Good Food team
Time 45m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the aubergines in a roasting tin, drizzle over the oil and some seasoning, then toss them together. Roast for 20 mins until tender and golden brown, turning once or twice.
- Meanwhile, rinse the rice, then soak in cold water for 5 mins. Heat the butter in a pan over a low heat, add the onion and cook gently for 8 mins until softened. Drain the rice and add to the pan, stirring to coat in the butter. Cook for 2-3 mins, then spoon in the curry paste, stir, and let it sizzle. Pour over the hot stock, bring to the boil, then cover and turn the heat down to the lowest setting. Cook for 15 mins, then turn off the heat and let the rice steam for 10 mins - don't lift the lid.
- Bring a large pan of water to the boil and poach the eggs, 2 at a time, then drain well. Stir the aubergines through the rice, squeeze over the lemon juice, then taste for seasoning. Divide the pilaf between plates and top with a poached egg, cashew nuts and mint leaves. Serve with a dollop of yogurt.
Nutrition Facts : Calories 401 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 8 grams sugar, Fiber 8 grams fiber, Protein 14 grams protein, Sodium 0.7 milligram of sodium
TURKISH EGGPLANT (AUBERGINE) PILAF (PATLICANLI PILAV)
Really good. From The Complete Middle East Cookbook By Tess Mallos. This is really nice served with Recipe #322921.
Provided by UmmBinat
Categories One Dish Meal
Time 50m
Yield 6 , 6 serving(s)
Number Of Ingredients 13
Steps:
- Cut eggplants into large cubes with skin on. Place in a colander and sprinkle liberally with salt. Leave for 30 minutes.
- Rince and dry eggplant with paper towels.
- Half onion lengthwise and slice.
- Heat 1/4 cup olive oil in a heavy pan and fry eggplant cubes until lightly browned. Remove and set aside.
- Add the remaining oil and gently fry the onion until transparent. Add tomatoes, seasoning, herbs and fried eggplant. Bring to a boil.
- Wash rice until the water runs clear. Drain and place on top of the eggplant mixture. Add chicken stock.
- Bring to a boil without stirring. Reduce heat, cover pan and leave to simmer gently for 30 minutes.
- Turn off heat, place a few paper towels over the rim of the pan and replace the lid (This is important don't ignore this part or your pilav won't be as fluffy!).
- Stir gently and turn into a heated serving dish.
- Serve with yogurt and then enjoy the delicious taste.
ARTICHOKE & AUBERGINE RICE
As well as being tasty, this aubergine and artichoke is low fat, low calorie and cost effective. Make a large batch and eat it cold the next day
Provided by Elena Silcock
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 11
Steps:
- Heat 2 tbsp of the oil in a large non-stick frying pan or paella pan. Fry the aubergines until nicely coloured on all sides (add another tbsp of oil if the aubergine begins catching too much), then remove and set aside. Add another tbsp of oil to the pan and lightly fry the onion for 2-3 mins or until softened. Add the garlic and parsley stalks, cook for a few mins more, then stir in the spices and rice until everything is well coated. Heat for 2 mins, add half the stock and cook, uncovered, over a medium heat for 20 mins, stirring occasionally to prevent it from sticking.
- Nestle the aubergine and artichokes into the mixture, pour over the rest of the stock and cook for 20 mins more or until the rice is cooked through. Chop the parsley leaves, stir through with the lemon juice and season well. Bring the whole pan to the table and spoon into bowls, with the lemon wedges on the side.
Nutrition Facts : Calories 431 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 9 grams sugar, Fiber 11 grams fiber, Protein 8 grams protein, Sodium 1.5 milligram of sodium
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