Eggplant pilaf with moroccan spices, pomegranate molasses and chickpeas

Preheat the oven to 180°C. Preheat your oven to 180°C. Rinse the basmati rice under cold water until the water runs clear. Drain and set aside in a bowl of water to soak.

Slice the eggplant into finger slices 1.5cm thick.

In a bowl, combine minced garlic, olive oil, ras el hanout spices, chopped parsley, salt, and pepper and then toss the eggplant through the mixture.

Place the eggplant slices in a single layer on a baking sheet lined with baking paper.

Brush both sides of the eggplant slices with extra olive oil if required.

Roast the eggplant in the preheated oven for 30 minutes or until they are caramelised and tender.

While the eggplant is roasting, prepare the pilaf.

In a large and deep casserole dish, heat some oil over medium heat. Add the diced onion and sauté until it becomes translucent and slightly golden.

Add the rinsed rice, almonds, turmeric, ras al hanout spices to the pot and cook for a minute, stirring frequently.

Pour in the diced tomatoes (including the liquid) and stir well.

Add the drained chickpeas, currants, chopped mint leaves, salt, and pepper to the pot. Stir to combine.

Pour the stock and water into the pot and bring it to a boil.

Once it starts boiling, reduce the heat to low, cover the pot, and let the pilaf simmer for about 15-20 minutes or until the rice is cooked and the liquid is absorbed. Avoid stirring the pilaf while it's cooking to prevent the rice from becoming mushy.

Once the pilaf is cooked, fluff it up gently with a fork. Cut a portion of the eggplant slices into cubes and mix through the pilaf for extra flavour.

To serve, place a generous portion of the pilaf on a plate. Top it with the roasted eggplant finger slices.