Author Notes: An Indian recipe to add to your repertoire with smoky eggplant, rich spices, and cool white rice to cool the palate. —Vicky | Things I Made Today
Serves: 4
Ingredients
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1
cup Basmati rice, dry
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2
tablespoons Vegetable oil, divided
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2
pounds Eggplant, sliced in half lengthwise
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1/2
Yellow Onion, chopped
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4
Garlic cloves, chopped
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1
teaspoon Ginger, minced
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3
Dried red chilis, or 1 fresh chili chili, chopped
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2
Tomatoes, chopped
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1/4
teaspoon Chili powder
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1/2
teaspoon Ground coriander
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1/4
teaspoon Ground tumeric
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1/2
teaspoon Salt
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1
teaspoon Garam Masala
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2
tablespoons Cilantro
Directions
- Cook rice according to package instructions. Set aside.
- Place top oven rack on highest shelf and turn broiler on high. Place eggplants, cut side down, on a large baking sheet and drizzle with 1 tablespoon of vegetable oil. Rub into skin.
- Place eggplants under broiler and cook until the skin is nicely charred, anywhere from 10-15 minutes. Keep an eye on this as you may need to rotate your eggplant pieces so they get an even heat. Remove from oven and set aside to cool.
- Meanwhile, heat remaining tablespoon of vegetable oil in a saucepan over medium high heat. Add onion and cook until softened, about 10 min. Add garlic, ginger, and chilis and cook for an additional minute.
- Stir in tomato, chili powder, coriander, turmeric, and salt. Turn down heat to medium and cook until tomatoes start to soften.
- While those are cooking, use a spoon to scoop the eggplant meat out of the skin. Discard the skin and chop the eggplant.
- Add eggplant and garam masala to the saucepan and mix well. Cook for 1-2 minutes more, until flavors blend. Adjust salt to taste.
- Serve eggplant mixture over rice. Top with cilantro.
Photo by Vicky | Things I Made Today