Eggplant and Artichoke Spanish Rice
Eggplant and Artichoke Spanish Rice



  • 60ml olive oil
  • 2 eggplants, cut into chunks
  • 1 chopped onion
  • 2 crushed garlic cloves
  • Small pack of parsley, chopped
  • 2 tsp smoked paprika
  • 2 tsp ground turmeric
  • 400g paella rice
  • 1.5 litres veg stock
  • 350g chargrilled artichokes from a jar
  • 2 lemons, 1 juiced, 1 sliced to serve
  • Heat 2 tbsp of oil in a large frying pan, and fry the eggplants until coloured all over. Remove from the pan and set aside, then add another tbsp of oil and soften the onion for 3 mins. Add the parsley stalks and garlic, fry for a minute, then add the rice and spices and stir to coat. Add half the stock, and cook for 20 mins, stirring occasionally.
  • Nestle the artichokes and eggplant chunks into the rice, and add the rest of the stock to the pan. Cook on a gentle heat for another 20 mins, or until the rice is tender and the liquid absorbed. Stir in the lemon juice. Serve with a scattering of parsley leaves and the lemon slices, and share with friends.
50 mins
6 serving

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