Riz Ma' Batinjan

Riz Ma' Batinjan is a delectable Lebanese rice dish featuring tender, spiced eggplant mixed with fragrant basmati rice. This dish offers a beautiful balance of flavors and textures, making it a delightful addition to any meal.

Ingredients

• Basmati rice - 150 grams
• Eggplant (medium) - 1, diced
• Onion (medium) - 1, finely chopped
• Garlic cloves - 2, minced
• Tomato (medium) - 1, diced
• Olive oil - 3 tablespoons
• Ground cumin - 1 teaspoon
• Ground coriander - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Vegetable broth - 300 ml
• Fresh parsley - 2 tablespoons, chopped
• Pine nuts (optional) - 30 grams, toasted

Steps

1. Rinse the basmati rice under cold water until the water runs clear, then soak it in water for 20 minutes.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and diced eggplant to the skillet and cook for an additional 8-10 minutes, stirring occasionally, until the eggplant is tender.
4. Stir in the diced tomato, ground cumin, ground coriander, salt, and black pepper. Cook for another 3-4 minutes until the tomatoes soften.
5. Drain the soaked rice and add it to the skillet, mixing well with the eggplant mixture.
6. Pour in the vegetable broth, bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and the liquid is absorbed.
7. Remove from heat and let it sit, covered, for an additional 5 minutes. Fluff with a fork and stir in the chopped parsley and toasted pine nuts, if using.
8. Serve warm, garnished with additional parsley if desired.

Nutrition

• Calories: 500
• Protein: 10 g
• Carbs: 80 g
• Fiber: 8 g
• Sugar: 3 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• Rich in fiber, promoting digestive health.
• Contains antioxidants from eggplant and tomatoes, which may help reduce inflammation.

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