Baked Rice & Eggplant Hot Pot with Olives, Dill & Parsley - Vegan Recipe
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Cooking tools:
- Oven
- Baking dish
- Chef's knife
- Cutting board
- Saucepan
- Measuring cup
- Spoon
Ingredients
- 5 tablespoons extra virgin olive oil
- 3/4 cup basmati rice
- 1 eggplant, cubed
- 2 garlic cloves, chopped
- 50g black olives, seeds removed, roughly chopped
- 1/2 bunch dill
- 1/4 bunch parsley
- 1 teaspoon cumin
- 1 teaspoon coriander seeds
- 1/2 teaspoon fennel seeds
- Pinch saffron (optional)
- 500ml vegetable stock
- 1 leek, chopped in half lengthwise and layers separated
- Extra virgin olive oil, to finish
- Salt & pepper
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