Wheatberry Pilaf with Eggplant and Rosemary

Recipe by
Total Time:
1 hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Technique: One-Dish Recipe
Difficulty: Medium

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  • 1 cup - wheat berries
  • 1 - medium eggplant, cut into a 3/4-inch dice
  • 1/2 tsp - red chilli powder, like Cayenne
  • 1/4 tsp - turmeric
  • 1/2 tsp - garlic powder
  • Salt to taste
  • 1 tsp - garam masala powder or curry powder
  • 2 tbsp - cashew nuts, chopped
  • 2 tbsp - golden raisins
  • 2 tsp - vegetable oil, like canola
  • 1 tsp - mustard seeds
  • 4 - small tomatoes or two medium ones, cut into a fairly small dice
  • 1 tbsp - minced, fresh rosemary
  • Salt to taste

How to Make Wheatberry Pilaf with Eggplant and Rosemary

  • Pick over wheat berries for any impurities, place in a strainer, and wash under running water. Cook the berries like you would cook pasta - in lots of water with salt added to it - for about 30 minutes to get a chewy, delicious consistency.
  • In a baking dish, toss together the eggplant, 1 tsp oil, chilli powder, turmeric and garlic powder.
  • Place in an oven at 400 degrees F and bake for about 15-20 minutes or until the eggplant is really creamy and tender.
  • Heat the remaining oil in a skillet.
  • Add the mustard seeds and, when they crackle, add the cashew nuts.
  • Toast until they begin to just change colour. Add the raisins and garam masala and toss to heat through.
  • Now add the cooked, drained wheat berries and eggplant and stir well to mix.
  • Add salt and turn off heat.
  • Stir in the tomatoes.
  • Add minced rosemary. Cilantro or basil would also be great here.