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
Basmati rice, dry
Vegetable oil, divided
Eggplant, sliced in half lengthwise
Yellow Onion, chopped
Garlic cloves, chopped
Dried red chilis, or 1 fresh chili chili, chopped
In This Recipe
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.