Cooking Instructions:

• Step 1: Preheat the Oven
  Start by preheating your oven to 425°F (220°C). This high heat will ensure that your vegetables roast to perfection, becoming caramelized and tender.
• Step 2: Prepare the Vegetables
  In a large mixing bowl, combine the cubed eggplant, diced carrots, and chickpeas. Drizzle with 3 tablespoons of olive oil, then add 1 teaspoon of salt, turmeric, cumin, black pepper, and cayenne pepper. Toss everything until the vegetables are well coated in the oil and spices.
• Step 3: Roast the Vegetables
  Spread the seasoned vegetables evenly onto a large baking sheet. Roast in the preheated oven for about 25-30 minutes, or until the eggplant is tender and golden, stirring halfway through.
• Step 4: Cook the Basmati Rice
  While the vegetables are roasting, rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, 4 cups of water, and the remaining 1/2 teaspoon of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is fluffy and water is absorbed.
• Step 5: Combine Everything
  Once the vegetables are done roasting and the rice is cooked, fluff the rice with a fork. In a large bowl, combine the rice and roasted vegetables. Gently mix in the chopped cilantro and pine nuts (if using), and drizzle with the remaining 3 tablespoons of olive oil for added richness.
• Step 6: Serve and Enjoy
  Transfer the Middle Eastern Roasted Vegetable Rice to a serving dish. Garnish with extra cilantro or parsley if desired, and serve warm.