Rating: Unrated
0 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Martha's Arabian Gulf-style porridge swaps out the usual wheat berries for cracked wheat and adds tomatoes, a handful of aromatics, and a spicy roasted eggplant topping.

Martha Stewart's Cooking School, Episode 513


Credit: Bobbi Lin

Recipe Summary test

Serves 4 to 6


Spicy Roasted Eggplant


Instructions Checklist
  • Make the spicy roasted eggplant: Preheat oven to 475 degrees. On a rimmed baking sheet, toss to combine eggplant and oil. Add cayenne and season with salt and black pepper. Spread eggplant in an even layer and roast until golden and tender, about 25 minutes. Transfer to a wire rack and let cool.

  • Make the porridge: Preheat oven to 350 degrees. Heat oil in a medium deep pot over medium-high. Add onion, garlic, and ginger and cook until beginning to soften, 2 to 3 minutes. Stir in coriander, cumin, turmeric, red-pepper flakes, tomatoes, tomato paste, cracked wheat, stock, 2 teaspoons salt, 1/2 teaspoon black pepper, and 2 cups water. Bring to a simmer, then transfer pot to oven. Cook until wheat is soft and liquid has reduced by one-third, about 2 hours.

  • Remove pot from oven and use a large spoon to vigorously beat the porridge until the mixture is thick, 1 to 2 minutes. Season with salt and pepper. Serve in shallow bowls, topped with eggplant and garnished with arugula and jalapeno.

Cook's Notes

This porridge is delicious served alongside grilled meats or with rice or bread.