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
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
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Cook rice according to package instructions. Set aside.
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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.
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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.
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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.
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Stir in tomato, chili powder, coriander, turmeric, and salt. Turn down heat to medium and cook until tomatoes start to soften.
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While those are cooking, use a spoon to scoop the eggplant meat out of the skin. Discard the skin and chop the eggplant.
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Add eggplant and garam masala to the saucepan and mix well. Cook for 1-2 minutes more, until flavors blend. Adjust salt to taste.
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Serve eggplant mixture over rice. Top with cilantro.
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