Preheat your oven to 425°F (220°C). While the oven is heating, prepare your vegetables by cutting the eggplant and carrots as directed.
In a large mixing bowl, combine the cubed eggplant, diced carrots, and chickpeas. Drizzle with 4 tablespoons of olive oil and sprinkle with 1 teaspoon of salt, turmeric, cumin, black pepper, and cayenne pepper. Toss everything together until the vegetables are well-coated in the seasoning.
Spread the seasoned vegetables evenly on a large baking sheet. Roast in the preheated oven for about 25-30 minutes, or until the eggplant is tender and slightly caramelized. Make sure to toss the vegetables halfway through for even cooking.
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 with 4 cups of water and the remaining ½ teaspoon of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is fluffy and all the water has been absorbed.
Once the rice and vegetables are cooked, fluff the rice with a fork and transfer it to a large serving bowl. Gently fold in the roasted vegetables, chopped cilantro, and pine nuts if using. Drizzle with the remaining 2 tablespoons of olive oil for added richness.
Serve your Middle Eastern Roasted Vegetable Rice warm, either as a standalone dish or alongside your favorite protein. Garnish with extra cilantro or a sprinkle of lemon juice for a fresh finish!
