Peri Peri Garlic Eggplant with Lebanese Vermicelli Rice

Prep Time: 45 mins

Cooking Time: 45 mins

Total Time: 1 hr 30 mins

Ingredients

Lebanese Vermicelli Rice

2 cups long grain or medium grain rice
1 cup vermicelli pasta (broken)
2 ½ tbsp olive oil
Water (approximately ½ cup for dipping, and 3 ½ cups later for cooking)
2 ½ tbsp olive oil
Salt

Fried Eggplant

1 large eggplant (washed, dried, sliced in ½ inch rounds)
2 large green bell peppers (washed, dried, sliced in 1 inch wide strips)
5-6 large slicing tomatoes (washed, dried, sliced in ½ inch rounds)
3-4 tablespoons of Peri Peri spice
Kosher salt
5 garlic cloves (minced or finely chopped)
2 tablespoon white vinegar
½ cup cooking oil (more as needed; use healthy one like extra virgin olive oil, avocado oil, or sunflower oil)
½ cup fresh mint or parsley leaves for garnish (optional)

Cooking Instructions

How to make Lebanese Vermicelli Rice Step-by-Step:

Rinse the rice by rubbing them, with the softest touch possible, a few times. Then place it in a medium bowl and add ½ cup water to dip them completely. Soak them for 15 to 20 minutes. Test to check if you can easily break a grain of rice by simply placing it between your thumb and index finger. Drain well.
Heat the olive oil on medium-high heat in a non-stick cooking pot. Add the vermicelli and continuously stir to toast it evenly (for around 3-4 minutes). Vermicelli should turn a nice golden brown, but be careful not to over-brown or burn it.
Add the rice and continue to stir so that the rice will be coated well with the olive oil. Season with salt.
Now add 3 ½ cups of water and bring it to a boil.Turn the heat to low and cover.
Cook for 15-20 minutes on low. Once fully cooked, turn the heat off and leave the rice undisturbed for another 10-15 minutes (for cooking in carry-over heat). Let’s do the vegetable platter until then.
Do not forget to uncover and fluff with a fork after 20 minutes to keep it ready for the final plating.

How to make Fried Eggplant and Peppers step-by-step:

Spread eggplant slices on paper towels and sprinkle generously with kosher salt. Let sit for 30 minutes to sweat out (this will prevent eggplants achieve the crispiness and also, flush out any bitterness). Pat dry when ready.
Heat the oil on medium-high heat (be sure the oil is not smoking and the temperature is between 350 to 375 F at the most). Then add the minced garlic and saute for 1-2 minutes until fragrant (the oil has now absorbed the flavor for the veggies). Take out the garlic to sprinkle it later on the platter. Now start by frying green peppers, skin side down, until tender and the skin turns translucent and brown cooked spots appear. (use splatter screen to prevent oil-drops burns)
Remove from heat and place on paper towels to drain. Sprinkle it with a little salt and a generous amount of Peri Peri spice.
Now fry the eggplant in the same frying pan. (Use tongs to keep your distance and a splatter screen to be safe). Oil should still be hot (else the eggplant will absorb way too much of it). When the edges of one side turn golden brown, flip over. Do this for both sides, remove from heat and place on paper towels to drain. Sprinkle generously with Peri Peri spice.
Add a little bit of oil to your frying pan at this time (if needed). Now, fry the tomatoes for two minutes. Cook for another 4 to 5 minutes, tossing gently. Turn the heat down and add 2 tablespoons of vinegar, salt, and a generous pinch of Peri Peri spice. Turn the heat off when the tomatoes are tender, release juices and turn translucent orange in color.

How to make the Mediterranean Mezze (Assembling the dish):

Grab a large serving platter, layer a bit of the eggplant at the bottom, then add green peppers, then the saucy tomatoes on top.
Now spread a layer of Vermicelli rice (do not press but keep it all fluffed, so be soft on the serving spoon).
Repeat both the steps until you have all the veggies and rice on your platter. Garnish with fresh mint or parsley (skip if you do not like the idea; if you are not allergic to nuts, sauté the chopped nuts like pine or walnuts in the same oil and garnish on the top of the platter, it gives a nice crunchy texture to the dish))
Serve warm and enjoy!