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
• Roasted peanuts

  1/3 cup
• Sesame seeds

  2 tablespoons
• Pantry items: 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 the water runs mostly clear. Halve 2 medium eggplants lengthwise to make 4 halves 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 4 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 tender and lightly browned.
3. Meanwhile, cook 1 cup rinsed basmati rice with 1 1/2 cups water and a pinch of salt. Bring to a boil, cover, reduce to low, and cook 15 minutes. Rest covered 5 minutes, then fluff.
4. Pulse or crush 1/3 cup roasted peanuts and 2 tablespoons sesame seeds into a coarse meal. Heat 1 tablespoon oil in a skillet over medium heat. Add the chopped onion and cook 4 to 5 minutes until softened. Add the garlic and jalapeno and cook 30 seconds. Stir in the peanut-sesame mixture, 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. Add 1 to 2 tablespoons water and stir until the mixture clumps into a spoonable paste.
5. Turn the roasted eggplants cut-side up. Gently press the flesh to make wells and divide the peanut-sesame masala among the 4 halves, pressing it firmly into the eggplant. Return to the oven for 8 to 10 minutes until the tops are toasted and fragrant.
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 to 1 1/2 tablespoons lemon juice, a pinch of turmeric, a pinch of sugar, and salt to taste. Toss gently and fold in half the cilantro.
7. Cook the broccoli in a skillet with a drizzle of oil and a pinch of salt over medium-high heat for 2 minutes. Add 2 tablespoons water, cover, and steam 2 to 3 minutes until crisp-tender. Uncover and cook 1 more minute to evaporate the water and lightly char the edges. Finish with a squeeze of lemon.
8. Plate the lemon rice, add 2 stuffed eggplant halves per person, and serve with the broccoli alongside. Scatter with the remaining cilantro.