Thursday, February 2, 2017
Eggplant Rice Pilaf
Eggplants, Aubergine , Brinjals , whatever you may call them, I love them. I love their slightly meaty taste. I saw this eggplant pilaf once but I adapted it a bit so I can use easily available ingredients.
I added a can of tuna just so there was some protein , you can leave it out if you want to make this vegetarian or serve it along with some griled fish , chicken or meat dish.
I served this up with some raita .
Recipe : Eggplant Rice Pilaf recipe adapted from the recipe Greek eggplant and rice pilaf.
175g eggplant, cut into bite size cubes
1/2 a red bell pepper, cored, and cut into bite sizes
2 tomaotes, chopped
1 small onion, chopped
2 cloves garlic, finely chopped
8-10 curry leaves
1-2 chillies, slit into two lenght wise
1 1/2 tsp ground cumin
1/4 tsp ground chilli powder
1 heaped tsp tomato paste
1 /2 tsp garam masala
1 1/2 cups basmathi rice
2 1/2 cups water
1 chicken or vegetable stock cube * use fresh or packed liquid stock inplace of the water and stock cube if available
1 can tuna, drained.
3-4 tbsp olive oil
Small bunch Coriander leaves , finely chopped ( if available)
Season the eggplants with a pinch of salt. Heat a large deep frying pan with olive oil and fry the egg plant pieces till they start to go golden . Remove to a plate.
Add onion, garlic and curry leaves and cook for a few minutes to soften and the onions go translucent.
Add the spices, a little water ( to stop the spices from catching at the bottom ) and tomato paste and about 1/2 tsp of salt . Add the rice, which has been washed and drained). Stir the rice in so it gets coated with the spice mix.
Return the egg plants, the can of tuna. Mix the stock cube into the water ( use warm or hot water to make it easier to mix) and stir it in, bring to a boil and then lower heat and let it simmer over a medium heat till the rice absorbs all the liquid, then lower the heat , cover and cook 3-5 minutes, then sprinkle the chopped coriander leaves on top and switch off and leave it covered for 5- 10 minutes. Remove lid and fluff the rice up. Serve.