1 small bowl of basmatti rice (~200 g)
100 g pitted black olives
two large (~700g) aubergines
4-5 average tomatoes
1 large onion
6-7 cloves of garlic
a handful of fresh parsley
4 tbsp olive oil
1/2 teaspoon turmeric
1 pinch cinnamon+1 coriander
grounded black pepper, paprika
salt (for the aubergines)
Cut the aubergines in large thin circles, salt them and put aside.
Chop the onion in tiny cubicles, heat 3 tbsp of the olive oil in a pot, put in the spices stir, add the onions and stir again. Let in simmer for a minute and add the rice. Stir wee until all of it takes the bright yellow colour of the turmeric, pour in two small bowls of water, cover and lower the heat.
Cut the olives in circles and add them to the boiling rice. In about 10 minutes remove from the stove and leave it to absorb the remaining liquid.
Rinse the aubergines from the salt and steam them for 5 minutes until soft. Cut the garlic in slices.
Pour the remaining oil in a pan and cover the surface with it. Lay one layer of aubergines (approx. half of the entire quantity), put some pepper, paprika and half of the garlic slices. Now cover evenly with the rice and put the rest of the aubergines on top. Add pepper/paprika and the remaining garlic.
Cut the tomatoes on circles and arrange on top as last layer. In one of the corners of the pan pour half bowl of water.
Cook in 180C (356F) degrees for about 20 minutes. Sprinkle with the minced parsley on top.
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