300gBasmati Rice, cooked according to package instructions
4Aubergines, cut into 1.5-2cm cubes
400gcubed Tomatoes, canned
250mlWater
1Yellow Onion, finely chopped
1tbspCumin seeds
½tbspFennel Seeds
1tbspdry Coriander, lightly crushed
1tspdry Cumin, ground
1tspCinnamon, ground
1½tbspHarissa Sauce, press Here for recipe, optional
½cupfresh Coriander, leaves picked, optional
70mlEVOO, extra virgin olive oil
2tspSea Salt
1tspfreshly 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.