Fragrant rice with artichokes and eggplant

• olive oil↗60 мл ml
• eggplant↗2 шт. pcs

  cut into pieces

• large onion↗1 шт. pcs

  finely chopped

• garlic↗2 зубчики cloves

  minced

• parsley (small package)↗

  leaves gathered, stems finely chopped

• smoked paprika↗2 ч. л. tsp
• turmeric↗2 ч. л. tsp
• paella rice400 г g
• vegetable broth↗1,5 л l
• artichokes (grilled, 2 packs of 175 g)2 × 175 г g
• lemons↗2 шт. pcs

  1 juice, 1 sliced into wedges for serving

Step-by-step instructions

1. 1

   Heat 2 tbsp olive oil in a large non‑stick skillet. Sauté the eggplant until it is evenly browned on all sides (add another tbsp of oil if needed when it sticks). Set aside. Add another tbsp of oil, lightly sauté the finely chopped onion for 2–3 minutes until soft. Add the minced garlic and parsley stems, cook a few more minutes, then stir in smoked paprika, turmeric and the rice, mixing so everything is well coated. Warm for 2 minutes, pour in half of the broth, cook uncovered over medium heat for 20 minutes, stirring occasionally to prevent sticking.

2. 2

   Add the prepared eggplant and artichokes to the skillet, pour in the remaining broth and cook for another 20 minutes until the rice is tender. Chop the parsley leaves, mix them with lemon juice and season to taste. Transfer the skillet to the table, divide the rice into bowls and serve with lemon wedges.