For the artichoke aubergine rice you will need 400 g paella rice, 2 aubergines, 2 teaspoons smoked paprika, 60 ml olive oil, 1 finely chopped large onion, 2 teaspoons turmeric, 2 crushed garlic cloves, 1 1/2 l vegetable stock, a small pack parsley, 2 x 175 g packs chargrilled artichokes, 2 lemons. The parsley needs to be finely chopped, and the aubergines cut into chunks. Squeeze the juice of one of the lemons, and cut the other one into wedges.
Get a frying pan and cook the aubergines with 2 tablespoons oil. When you’re done, cook the onions with one tablespoon oil for 3 minutes. Include the garlic and parsley. Continue cooking for several minutes, then add the paprika and turmeric. Add the rice as well and continue cooking for 2 minutes. You can now pour half of the stock, cook for 20 minutes while also stirring from time to time.
Include the artichokes, aubergine and the other half of the stock. Continue cooking for 20 minutes and check if the artichoke aubergine rice is done. If it tastes good you can finish off with the lemon juice, salt, pepper and parsley.