Eggplant and Vegetable autumn Pilaf
A tasty rice dish that has plenty of flavour and can be eaten on its own or as a side.
- Chop veges into 2cm cubes. Toss eggplant, courgettes, capsicum and red onion (finely sliced) in three tablespoons oil and then grill or pan fry until just tender.
- Heat remaining oil in a casserole or saucepan and stir in rice. Add vegetables along with chicken stock, salt and pepper. Bring stock to the boil and then immediately cover and reduce heat to a low simmer for 20 minutes.
- Gently stir pilaf prior to serving and top with toasted almonds, grated rind of half a lemon and parsley.