Spiced Eggplant and Mushrooms

Eggplant, mushrooms, and rice cooked in Mediterranean spices and served over hummus.  A delicious, flavorful, and filling vegetarian one pot meal.

I was very impressed with my Spiced Lamb and hummus and wanted to make something similar.  The Mediterranean spices were just so flavorful I couldn't stop thinking about them.  I love the warm, earthy, spicy flavors of cinnamon, paprika, allspice and cumin (to name a few).  They brighten any dish.  I probably could have tried the same recipe with beef of chicken but I really wanted to make a vegetarian meal so here's what I came up with.  It was delicious and filling and very scoop-able.  I served the spiced eggplant and mushrooms on top of homemade Hummus with pita, cucumber slices, and broccoli (I love scooping hummus with cucumbers and broccoli).  It was a very satisfying meal I will make again.

Spiced Eggplant and Mushrooms

Ingredients:

2-4 Tbsp Mediterranean Spice Mix
1/4 tsp cayenne or hot chili powder (optional)
1 medium eggplant, cubed (about 4 cups)
1 onion, chopped
15 crimini mushrooms, quartered
2 cloves garlic, minced
1 cup dried red cargo rice (or brown or wild)
2 cups vegetable broth
Salt and pepper to taste
olive oil

Heat a little olive oil in a large stock pot.  To the oil add the eggplant, onion, and mushrooms.  Sprinkle with salt and pepper and 2 tablespoons of the Mediterranean spice mix.

Cook uncovered until eggplant has softened.  Stir in the garlic and cook for a minute or two then add the rice.

Stir and mix the rice well and cook for a few more minutes then add the broth.  Bring to a boil then lower heat to and simmer until rice is cooked (about 30 minutes).

Taste for seasoning and add more spice mix, salt, and pepper as needed.

To plate:  spread 2 Tbsp hummus in a circle in the center of a plate.  Top the hummus with a drizzle of olive oil and a sprinkle of smoked paprika.  Top this with spiced eggplant and mushrooms.

Serve with cucumber slices, broccoli, and pita.  Makes about 6 servings.

Enjoy.

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