Creamy Rice with Smoked Eggplant, Roasted Tomato, and Minted Tahini Yogurt

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cherry tomatoes on a tray and toss them with 1 tablespoon olive oil, a pinch of salt, a pinch of black pepper, and 1 teaspoon smoked paprika. Roast for 18 minutes, until wrinkled and juicy.

2. 2

   Meanwhile, toss the eggplant cubes with 1 tablespoon olive oil, the ground cumin, 1 teaspoon smoked paprika, salt, and black pepper. Heat a wide skillet or shallow pot over medium-high heat and brown them for 8 to 10 minutes, stirring, until tender with well-toasted edges. Remove one-third of the eggplant for the final garnish.

3. 3

   In the same pot, add the remaining tablespoon of olive oil and cook the yellow onion over medium heat for 4 minutes until translucent. Add the chopped garlic and cook 30 seconds more.

4. 4

   Add the short-grain rice and stir for 1 minute so it is well coated with the onion, garlic, and oil.

5. 5

   Pour in the dry white wine and cook for 1 to 2 minutes, stirring, until the alcohol evaporates and the rice absorbs most of the liquid.

6. 6

   Add the hot vegetable broth gradually, in 4 or 5 additions, stirring often. Cook over medium heat for 16 to 18 minutes, allowing the rice to release starch and develop a creamy texture.

7. 7

   Halfway through cooking, add the roasted tomatoes with their juices and most of the browned eggplant to the pot. Adjust with salt and black pepper.

8. 8

   In a bowl, mix the plain Greek yogurt with the tahini, lemon zest, 2 tablespoons lemon juice, and half of the chopped fresh mint until smooth.

9. 9

   When the rice is done, tender but still slightly al dente with a creamy consistency, turn off the heat. Let it rest for 2 minutes.

10. 10

    Serve the creamy rice and finish each plate with spoonfuls of tahini yogurt, the reserved eggplant, toasted pine nuts, and the remaining chopped fresh mint.