Serves 4 as a side dish
Most dishes I create are for friends and this one is no different. My best friend visited Greece and raved about the local cuisine. I created this dish as a special treat at a dinner party. This pulao has eggplant, lamb mince, feta and is drizzled with a honey mint dressing. I serve this as a starter or a side dish.
2 large eggplants, sliced lengthwise
60ml sunflower oil
2 cinnamon sticks
2 bay leaves
5ml cumin seeds
1 onion, finely chopped
4 garlic cloves, crushed
500g lamb mince
5ml garam masala
5ml cumin powder
10ml coriander powder
250ml cooked Spekko Brown Basmati Rice
Salt to season
62.5ml fresh parsley, chopped
Combine the following ingredients:
30ml fresh lemon juice
45ml olive oil
50ml fresh mint, chopped
Preheat oven to 180 degrees. Score the flesh of the eggplant and drizzle with olive oil. Roast the eggplant until tender and golden brown. Carefully scoop out flesh and reserve the eggplant shell. Heat oil in a pan. Fry cinnamon sticks and bay leaves and fry until fragrant. Add cumin seeds and onions. When onions are golden brown, add garlic, powdered spices, lamb mince and eggplant flesh. Sauté mince in spices and onions until cooked through and browned. Stir in brown basmati rice. Cut feta into cubes and stir into pulao. Fill pulao into eggplant shells. Drizzle the dressing over the pulao.
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Yudhika recommends Spekko Brown Basmati Rice for this dish because
Try using one of the newly launched Spekko Rice India Gate Basmati variants in this dish; you will be bowled over with the exceptional quality and extra length of these imported grains!
No matter what Spekko variant you choose you can always be sure you are choosing the very best!
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