Basmati Hazelnut Stir Fry

I had some leftover basmati rice from the day before and needed to whip up a quick lunch for friends. Sitting in the kitchen corner were two noticeably ripe aubergines, so I diced them, marinated them in spices, and let them rest before grilling them in the oven for 20 minutes. Meanwhile, I rehydrated dried kombu algae in water to prepare a light, refreshing salad. Fortunately, I had leftover hazelnuts that had been soaking since the previous day for homemade milk—though that plan didn’t materialize! Instead, I roasted them to perfection and tossed them into the stir-fry for a delightful crunch. A Delicious 35-Minute Creation What emerged was a warm and fragrant basmati rice dish, beautifully infused with spices. The smoky essence of the grilled aubergines paired harmoniously with the soft yet crispy potatoes. Sweet peas added a fresh contrast, while the toasted hazelnuts introduced a satisfying nuttiness and crunch—an absolute delight for the senses! It was truly a joyful lunch. What a fantastic way to give leftovers a makeover! This quick and easy stir-fry pairs wonderfully with aubergine canapés, smoky pesto, and kombu salad. Follow the recipe below to recreate this dish. Also, if you're interested, here are the recipes for Aubergine canapés,  Smoky Pesto, and the Kombu Algae Salad.