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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
- 1 cup Basmati rice, dry
- 2 tablespoons Vegetable oil, divided
- 2 pounds Eggplant, sliced in half lengthwise
- 1/2 Yellow Onion, chopped
- 4 Garlic cloves, chopped
- 1 teaspoon Ginger, minced
- 3 Dried red chilis, or 1 fresh chili chili, chopped
- 2 Tomatoes, chopped
- 1/4 teaspoon Chili powder
- 1/2 teaspoon Ground coriander
- 1/4 teaspoon Ground tumeric
- 1/2 teaspoon Salt
- 1 teaspoon Garam Masala
- 2 tablespoons Cilantro
- 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.