Forget the traditional rice, and join us on a flavour-packed experience. Our savoury dish is carefully crafted with aromatic spices to satisfy your taste buds. Arouse your curiosity with Mediterranean flavours where succulent aubergines and fragrant, aromatic spices like Ras El Hanout will make you feel like you’re on a culinary journey through Morocco.

See how simple it is to create this great-tasting dish below and don’t forget that you can always print it. 

Alternatively, you can surf in my Facebook or Instagram pages to explore more mouthwatering recipes. I hope you enjoy it!

Here you can find more of my Rice Recipes.

Share by Email Print Recipe Share on Facebook

Ras El Hanout Rice with Aubergines

Prep Time15 minutes mins

Cook Time56 minutes mins

Course: Side Dish

Cuisine: Mediterranean

Servings: 6 People

Ingredients

• 450 g Basmati Rice
• 800 ml Vegetable Broth
• 1 tsp Turmeric
• 3 Aubergines , cut in 2-3cm cubes
• 2 Yellow Onions , halved and thinly sliced
• 6 tbsp EVOO , Extra Virgin Olive Oil
• 2 cloves Garlic , whole crushed
• 1 tbsp Cumin Seeds
• 2 tbsp Ras El Hanout spice mix , preferably home-made (check Here for the recipe)
• 1 tbsp dry Coriander , ground
• 1 tsp Fine Sea Salt
• ½ tsp freshly ground Black Pepper

Instructions

• Turn on the oven, air circulation 190° C, rack set at the middle, or air fryer
• Toss the cut aubergines in a bowl with 3 tbsp of oil along with1 tbsp of the Ras El Hanout mixture. Add into an oven proof dish, season with the salt and pepper and roast for 30’ until softened and a bit goldened. Remove from the oven and keep aside.
• Place a medium pot on medium/low heat and pour the remaining 3 tbsp of oil. Once heated add the onions and fry until golden brown and crispy. Remove to a plate lined with kitchen paper and keep aside.
• In the same pot add the cumin, garlic and the remaining 1 tbsp of Ras El Hanout and cook for a minute or so while stirring. Add the rice and toss to get coated with the oil and spice mixture. Mix the turmeric into the broth and add into the pot. Bring to a boil and simmer for 15’ with the lid on. Remove from the heat, uncover and allow to steam.
• Fluff the rice and mix with the aubergines and onions and serve.