Careme

Ingredients

• Eggplant

  2 medium $2.49
• 365 by Whole Foods Market, Organic White Basmati Indian Rice, 32 Ounce

  1 cup $6.29
• Broccoli Crowns

  1 large crown, cut into florets $2.54
• Yellow Onion

  1 small, finely chopped $1.49
• Organic Garlic, 3 CT

  3 cloves, minced $2.89
• Green Jalapeno Pepper

  1, finely chopped $3.49
• Bagged Seedless Lemons, 16 oz

  1 large $2.99
• Cilantro Bunch

  2 tablespoons chopped $1.09
• Pantry items: roasted peanuts, sesame seeds, neutral oil, cumin seeds, mustard seeds, ground coriander, ground cumin, paprika or mild chile powder, ground turmeric, salt, pinch of sugar

  as needed

Instructions

1. Preheat the oven to 425°F. Rinse 1 cup basmati rice until clear. Halve 2 medium eggplants lengthwise and score the cut sides in a crosshatch pattern without cutting through the skin. Finely chop 1 small yellow onion, mince 3 garlic cloves, finely chop 1 green jalapeno, cut 1 large broccoli crown into florets, zest and juice 1 large lemon, and chop 2 tablespoons cilantro.
2. Rub the cut sides of the 2 eggplant halves with 1 tablespoon oil and season with salt. Arrange cut-side down on a sheet pan and roast 20 to 25 minutes until the flesh is tender and lightly browned.
3. Meanwhile, cook 1 cup rinsed basmati rice with 1 3/4 cups water and a pinch of salt until tender, about 15 minutes. Rest covered, then fluff.
4. Make the filling in a skillet over medium heat with 1 tablespoon oil. Add the chopped onion and cook until softened, 4 to 5 minutes. Add the minced garlic and chopped jalapeno and cook 30 seconds. Stir in 1/3 cup roasted peanuts, 2 tablespoons sesame seeds, 1 teaspoon ground coriander, 1/2 teaspoon ground cumin, 1/2 teaspoon paprika or mild chile powder, 1/4 teaspoon turmeric, 1/2 teaspoon salt, 1 teaspoon lemon zest, and 1 tablespoon lemon juice. Cook 1 minute, then remove from heat.
5. Turn the roasted eggplants cut-side up. Gently press the flesh with a spoon to create a well while keeping the skins intact. Divide the peanut-sesame filling over the 4 eggplant halves, pressing it into the soft flesh. Return to the oven for 8 to 10 minutes so the filling toasts and the tops darken slightly.
6. For the lemon rice, heat 1 tablespoon oil in a skillet. Add 1/2 teaspoon mustard seeds and 1/2 teaspoon cumin seeds; let them pop. Add the cooked rice, remaining lemon zest, 1 1/2 tablespoons lemon juice, a pinch of turmeric, a pinch of sugar, and salt to taste. Toss gently until bright yellow and fragrant. Fold in half of the chopped cilantro.
7. In the same skillet or a grill pan, cook the broccoli florets with a drizzle of oil and a pinch of salt over medium-high heat for 4 to 6 minutes until crisp-tender with charred edges. Add a squeeze of lemon at the end.
8. Plate by spooning the lemon rice as a neat mound onto each plate, setting 2 stuffed eggplant halves alongside each serving, and tucking the charred broccoli to the side. Scatter the remaining cilantro over the eggplant and rice for fresh green contrast.