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Slice eggplants in half, lengthwise, and then in half again, crosswise. Sprinkle with pinch sea salt and set aside to allow any excess moisture to release. After 10 minutes, rinse eggplants under cold running water to remove salt and excess moisture, and pat dry.
Rinse rice under cold water until water runs clear. Drain and set aside. In large skillet or saucepan, heat olive oil over medium heat. Add chopped onion and sauté 3 minutes, or until it becomes translucent. Stir in minced garlic and cook another 30 seconds, until fragrant. Add prepared eggplants to skillet and sauté 5-7 minutes, or until they become tender and slightly browned. Remove from skillet and set aside.
In same skillet, add rice and stir. Allow to toast 2-3 minutes, or until it becomes lightly golden. Return sautéed eggplants to skillet with rice. Add ground cumin, ground coriander, and smoked paprika. Stir well to combine. Pour in water or vegetable broth. Season with sea salt and black pepper, to taste. Stir, then bring mixture to boil. Reduce heat to low, cover skillet, and simmer 15-20 minutes, or until rice is cooked and liquid is absorbed.
Once rice is cooked, fluff with a fork. Garnish with chopped tomato and parsley.