Cardamom Rice with Eggplants

Name: Cardamom Rice with Eggplants
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: Basmati rice 1 cup; Eggplant long 11.3 oz; Cherry tomatoes 1.67 cups; Fresh scallion 1; Celery 1 rib; Fresh chili pepper 1; Green olives 1.8 oz; Caper berries 2 tsp; Bay leaves 2 leaves; Cardamon seeds to taste; Ground black pepper to taste; Fine salt to taste

it de fr es br

Gluten Free
Lactose Free
Vegetarian
Vegan

Prep time: 15 min
Cook time: 45 min
Serving: 4

PRESENTATION

Cardamom rice with eggplant is this cool Sicilian-inspired dish that brings together two very different worlds. You've got the aromatic Indian spices and that classic sweet-and-sour thing from a good caponata. Seriously good stuff. Right from the first bite, you get the fragrant hit of cardamom and bay leaves cooked into basmati rice, giving this meal something extra. Not your usual Sicilian rice dish, but that's what makes it stand out at the table.

Folks in Sicily love to mix tender veggies into their food. Here, the eggplant rice gets a bold upgrade from that caponata-inspired condiment. You’ll pick up those sweet and tangy notes—think tomatoes, a little vinegar, maybe a touch of sugar. And look, there's a spicy kick that wakes everything up. And really, it’s perfect for social dinners and casual lunches. Especially if you want something that feels comforting yet a bit adventurous.

The dish works great for fans of vegetarian rice dishes or anyone wanting a twist on the usual moist eggplant pilaf. That caponata flavor ties everything back to Sicily, but the cardamom and basmati rice bring in an Indian vibe—pretty unique. It’s not just about crispy edges or golden rice—there’s a whole mix of aromas and textures going on. You know?

For fans of aromatic rice recipes or anyone searching for a creative spin on cardamom-flavored rice, this dish feels special but still really, really laid-back. The fusion makes it just right for sharing with friends. Plus, you can even prep it ahead for busy days. Every bite has a little story—from the bustling streets of Palermo to the spice markets of India. So the result is a plate of food that’s familiar, exciting, and really easy to enjoy. Whether you're hosting a get-together or looking for a unique lunch option, this dish will surely impress with its colorful flavors and rich cultural background.

INGREDIENTS: Basmati rice 1 cup (320 g); Eggplant 11.3 oz (320 g) - long; Cherry tomatoes 1.67 cups (250 g); Fresh scallion 1; Celery 1 rib; Fresh chili pepper 1; Green olives 1.8 oz (50 g); Caper berries 2 tsp (10 g); Bay leaves 2 leaves; Cardamon to taste - seeds; Ground black pepper to taste; Fine salt to taste

Preparation

How to prepare Cardamom Rice with Eggplants

To prepare cardamom rice with eggplants, first, prepare the vegetables: trim the eggplants and cut them into 3/4 inch cubes 1, then cut the cherry tomatoes in half 2. Clean the spring onion and slice it thinly 3.

Do the same with the celery 4 and finally, slice the chili lengthwise 5. In a pan, flavor the oil with the chili for a couple of minutes over low heat 6.

Add the spring onion 7 and sauté for a few minutes, then add the celery 8 and, shortly after, the eggplants 9.

Finally, add the cherry tomatoes 10 and a little water 11, cover with a lid, and cook over medium heat for 5 minutes 12.

In the meantime, halve the larger caper berries 13 and coarsely chop the green olives, removing the pits 14. After 5 minutes, add the caper berries and olives 15, then stir and adjust the salt. Cook for another 5 minutes without the lid, then remove the vegetables from the heat and keep them warm 15.

Meanwhile, bring a pot of water to a boil to cook the rice flavored with cardamom seeds 16, bay leaves, and peppercorns 17. Pour the basmati rice into the boiling water 18 and cook for about 10 minutes.

After this time, drain the rice 19 and plate, garnishing with a few spoonfuls of spicy vegetables 20. Finish with a drizzle of raw oil and serve your cardamom rice with eggplants 21!