Charred Aubergine and Carrot Pilaf Rice

This one-pot charred aubergine and carrot pilaf is bursting with colour, texture, and bold flavour. Sweet carrots and smoky aubergine get cosy with fragrant rice, all topped off with toasted coconut, crunchy cashews, and a generous handful of fresh herbs. Don’t forget the charred aubergine drizzle — it ties everything together with a punchy, smoky finish. Easy to make, hard to stop eating.

Ingredients

Pilaf

• 2 tbsp olive oil
• 1 red onion finely sliced
• 4 tbsp ginger, grated
• 2 red chillies sliced
• 3 cloves of garlic, grated
• 3 carrots, grated
• 100g mushrooms
• 3 tbsp Charred Aubergine Pickle
• 300g basmati rice, rinsed
• 600ml vegetable stock
• Handful of cashews and coconut flakes
• Mint and coriander leaves for serving

Spice Mix

• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tbsp garam masala
• 6 cardamom pods, bruised
• ½ tsp cinnamon
• ½ tsp chilli flakes
• 
  

Drizzle

• 2 tbsp Charred Aubergine Pickle
• 1 tbsp olive oil
• 1 tbsp water

Method

1. In a large wide saucepan, heat the olive oil over a medium heat.
2. Cook the onion, ginger, garlic and fresh chillies until translucent.
3. Add in the spice mix and cook for a minute until fragrant.
4. Add in the grated carrot, mushrooms and charred aubergine pickle. Fry for a minute until golden.
5. Add in the basmati rice and stock.
6. Cover and simmer for 12-15 minutes until the rice is cooked through.
7. While the pilaf is cooking, toast the coconut flakes and cashews at 180C in the oven until golden (check every 5 minutes to make sure they don't burn!).
8. To make the drizzle, mix the pickle with the olive oil and water.
9. To serve, season the pilaf with salt and pepper, and top with the herbs, toasted cashews and coconut and dollops of the aubergine drizzle.
10. Enjoy!