I always have aubergines in the fridge and whenever I see that they are towards the end of their fresheness, I rush to create a recipe to use them (if not using an existing recipe). This particular one is a combination of a nutty and aromatic `rice’ made with cauliflower and Basmati rice, along with a tomato aubergines stew. A very comforting dish that will please not only the ones fasting.
Cauliflower Rice with Aubergine Stew
Have a look below at the full recipe. Don’t forget, you can always print it.
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I hope you enjoy it!
Here you can find more of my recipes with Aubergines.
Cauliflower Rice with Aubergine Stew
Servings: 5 People
Ingredients
- 1 Head Cauliflower , cut into florets
- 300g Basmati Rice , cooked according to package instructions
- 4 Aubergines , cut into 1.5-2cm cubes
- 400g cubed Tomatoes , canned
- 250ml Water
- 1 Yellow Onion , finely chopped
- 1 tbsp Cumin seeds
- ½ tbsp Fennel Seeds
- 1 tbsp dry Coriander , lightly crushed
- 1 tsp dry Cumin , ground
- 1 tsp Cinnamon , ground
- 1½ tbsp Harissa Sauce , press Here for recipe, optional
- ½ cup fresh Coriander , leaves picked, optional
- 70ml EVOO , extra virgin olive oil
- 2 tsp Sea Salt
- 1 tsp freshly ground Black Pepper
Instructions
- Start with the cauliflower by placing the florets into the bowl of a food processor with the metal blade attached. Pulse carefully until ground to small rice size bits. Keep aside.
- Take a medium-large pot or casserole and place on medium heat. Pour 30ml of the oil and a minute later add the onions sauteing for about 5’ and until soft. Then drop in the aubergines along with another 30ml of oil and sauté for 5-7’ and until lightly browned. Add the tomatoes along with the water, the ground cumin and the ground cinnamon and the optional harissa sauce. Give it a good stir, bring to a boil and simmer for 25’ with the lid on while stirring them couple of times during the cooking and seasoning with half the salt and half the pepper during the last stir. At the end the aubergines will be soft and almost melting.
- Take a large high-walled frying pan and place on low heat. Pour the remaining 10ml of oil and a minute later add the cumin seeds along with the fennel seeds and the crushed coriander. Fry for couple of minutes until they release their aromas being careful not to burn them. Drop in the ground cauliflower, increase the heat and allow to heat through for about 2’ while stirring constantly. Add the cooked rice and mix well for less than a minute.
- To serve, add to a large flat bowl or individual plates the cauliflower rice and on top the aubergines stew while garnish with the optional coriander leaves.
