Heat olive oil in a sauté pan until it moves easily across the pan, but before it starts to smoke. Add the shallot and garlic and cook until they are soft and fragrant, but before they start to change colour.
Add the basmati rice and cook until the rice is toasted, but before it starts to change colour. Add the hot water. The water should simmer immediately.
Add a pinch of salt, cover, and put the pot directly in the oven, on the middle rack. Cook for 12 minutes, then remove the rice from the oven and cover the pot with a kitchen towel (or paper towel), and let sit in a warm place.
While the basmati rice is cooking, prepare the wild rice. Heat enough grapeseed oil in a sauté pan such that when you add the rice it will be completely submerged in oil. Heat the oil until it is smoking, add a pinch of salt.
Add the wild rice, and swirl immediately. The rice grains will fry and puff up very quickly; swirling ensures that they cook evenly. When the rice is puffy, pour it out into a strainer.
Then lay the ice out on a tray lined with paper towels to continue draining.
Heat the vinegar and sugar with 1/4 cup water. When the liquid comes to a boil, remove it from the heat and immediately add the dried fruit to rehydrate.
Let the fruit cool in the liquid.
Finally, prepare the curry oil. Heat approximately 1/4 cup of olive oil in a sauté pan until it moves easily across the pan, but before it starts to smoke.
Add cumin seeds and curry powder and swirl for even cooking. Add the chickpeas and toss to coat.
Add the mixture to the rice and mix well.
Serve the basmati chickpea mixture topped with puffed wild rice and dried fruit herb combination. Enjoy!
Cut eggplant in half lengthwise. Score the cute sides in a criss-cross pattern.
Heat olive oil in a sauté pan until it begin to smoke. Add the eggplant cut side down and cook until the eggplant is golden brown.
work in batches if necessary, add olive oil to the pan after each batch as the eggplant absorbs it.
Once the eggplant is golden brow, put the sauté pan in the oven to finish cooking. If you cooked the eggplant in batches, put all the eggplant on a baking tray and finish cooking in the oven. The cooking time will depend on the thickness of each slice of eggplant and on our particular oven. Check after 8 minutes, less for thin slices.
While the eggplant finishes cooking, make the ricotta mixture. Put the ricotta, pomegranate seeds, and both zests in a bowl.
Heat olive oil in a sauté pan until it moves easily across the pan, but before it starts to smoke. Add the shallots and garlic and cook until they are soft and fragrant but before they start to change color.
Deglaze with white wine and reduce the wine by approximately 90 per cent. Add the contents of the pan to the ricotta. Add the mint leaves and orange blossom water.
Season with salt and pepper and enough olive oil to make the ricotta smooth and spreadable.
Spoon a good amount of the ricotta mixture onto each eggplant half and serve