Made with AI
Sheikh Zayed's Delight
85 min 594 kcal per serving Advanced
Ingredients
4 Servings
- Lean ground turkey600 g
- Eggplants1000 g
- Dry basmati rice180 g
- Olive oil15 ml
- Yellow onion200 g
- Crushed tomatoes500 g
- Pine nuts20 g
- Ground cumin5 g
- Ground allspice2 g
- Ground black pepper2 g
- Ground cinnamon2 g
- Salt6 g
- Water450 ml
Instructions
- 1
Preheat the oven to 220°C (425°F). Line a large baking sheet with parchment paper.
- 2
Trim the eggplants and cut them lengthwise into slices about 1 cm thick. Brush the slices with 10 ml of the olive oil and season with 2 g of the salt.
- 3
Arrange the eggplant in a single layer on the prepared baking sheet. Roast for 20–25 minutes, turning once, until tender and lightly browned. Reduce the oven temperature to 190°C (375°F).
- 4
While the eggplant roasts, rinse the basmati rice under cold water until the water runs mostly clear. Put the rice in a saucepan with 300 ml of the water and 1 g of the salt. Bring to a boil, cover, reduce the heat to low, and cook for 12 minutes. Remove from the heat and let stand, covered, for 10 minutes before fluffing.
- 5
Finely dice the onion. Heat the remaining 5 ml olive oil in a large skillet over medium heat. Add the onion and cook for 5–7 minutes, until softened.
- 6
Add the ground turkey and cook for 7–9 minutes, breaking it into small pieces, until browned and fully cooked.
- 7
Stir in the cumin, allspice, black pepper, cinnamon, and remaining 3 g salt. Cook for 30 seconds, until fragrant.
- 8
