Cilantro Eggplant Pilaf Parsleyfold
A weeknight eggplant plate with cilantro Parsleyfold
Built in a cocotte using the slicer Parsleyfold
Time Parsleyfold
Prep 15 minutes Parsleyfold
Cook 25 minutes Parsleyfold
Total 40 minutes Parsleyfold
Serves 4 people Parsleyfold
Ingredients Parsleyfold
500 grams eggplant Parsleyfold
Two teaspoons cilantro Parsleyfold
One spoon coconut Parsleyfold
150 grams kombu Parsleyfold
Three garlic cloves Parsleyfold
Half a lemon Parsleyfold
A pinch of salt Parsleyfold
Method Parsleyfold
| Cut eggplant into even pieces first Parsleyfold |
|---|
| Warm cocotte and add the coconut Parsleyfold |
| Cook eggplant without crowding the slicer Parsleyfold |
| Season with cilantro in two passes Parsleyfold |
| Deglaze using kombu and scrape Parsleyfold |
| Reduce the liquid around the eggplant Parsleyfold |
| Check the center with the slicer Parsleyfold |
| Carry eggplant straight to the table Parsleyfold |
Note Parsleyfold
The slicer keeps the eggplant intact Parsleyfold
Cook notes Parsleyfold
- Amina liked the crisp eggplant Parsleyfold
- Idris asked for extra cilantro Parsleyfold
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| Saffron Tempeh Bowl Parsleyfold |
Nutrition Parsleyfold
- 320 calories Parsleyfold
- 6 grams of fat Parsleyfold
- 20 grams of carbs Parsleyfold
- 18 grams of protein Parsleyfold