Warm brown basmati rice salad with smoky eggplant, sautéed green beans, macerated dried apricots, and lemon yogurt with pistachio dukkah

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the eggplant with 2 tablespoons olive oil, smoked paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, and black pepper. Spread on a tray and roast for 22 to 25 minutes, stirring halfway through, until golden and tender.

2. 2

   Meanwhile, place the brown basmati rice and water in a saucepan with a pinch of salt. Bring to a boil, reduce the heat, cover, and cook for 25 minutes or until the rice is tender. Turn off the heat and let it rest for 5 minutes; then fluff with a fork.

3. 3

   Place the dried apricots in a small bowl with 1 tablespoon lemon juice, the honey, and 1 tablespoon hot water. Let them soak for 10 minutes so they soften slightly.

4. 4

   In a dry skillet over medium heat, toast the pistachios, sesame seeds, ground coriander, and the remaining 1/2 teaspoon ground cumin for 2 to 3 minutes, stirring often, until fragrant. Roughly chop or lightly crush them to make a rustic dukkah.

5. 5

   In the same skillet, heat the remaining 1 tablespoon olive oil. Sauté the green beans with a pinch of salt for 4 to 5 minutes, until tender but still vibrant. Add the garlic during the last minute and toss well.

6. 6

   In a bowl, combine the Greek yogurt, lemon zest, and 2 tablespoons lemon juice. Season with a pinch of salt and stir until smooth.

7. 7

   In a large serving bowl, combine the cooked rice, roasted eggplant, sautéed green beans, soaked apricots with their liquid, fresh parsley, and fresh mint. Adjust salt if needed.

8. 8

   Serve the salad warm with spoonfuls of lemon yogurt over the top and finish with the pistachio-sesame dukkah for crunchy texture.