Wheatberry Pilaf with Eggplant and Rosemary

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

240 calories, 9 grams fat

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

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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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.