Ingredients
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2 cups basmati rice
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6 cups water, 3 cups to soak rice, 4 cups to cook rice
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2 pounds of eggplants, sliced into bite-size cubes
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about 3 teaspoons salt
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1/3 cup olive oil
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1 medium red onion, thinly sliced
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1 teaspoon black pepper
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1 teaspoon coriander
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1/2 teaspoon red chili flakes
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1/2 teaspoon tumeric
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1 teaspoon cumin
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2 bay leaves
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4 cloves garlic, finely chopped
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2 tablespoons pumpkin seeds
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juice of two limes
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2 tablespoons fresh mint, finely chopped
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on the side
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rainbow root raita or plain riata (see recipe)
Directions
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1
Done
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Rinse the rice under cold water until no longer runs cloudy. Place in bowl with 3 cups water, and let sit for about one hour. |
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2
Done
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On a large baking sheet, spread out eggplant cubes, sprinkle with olive oil, and coat the pieces well. |
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3
Done
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Roast in oven for 15 minutes, toss around and continue for another 15 minutes until brown and some pieces are crunchy. |
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4
Done
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In a large saute pan, heat 3 1/2 tablespoon oil over medium high heat, add the onions and cooking, stirring occasionally, for 10-12 minutes until golden brown. |
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5
Done
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Add the black pepper, coriander, red chili flakes, turmeric, cumin, and bay leaves and cook for 30 seconds. |
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6
Done
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Stir in the garlic and pumpkin seeds and cook for another 30 seconds. |
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7
Done
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Drain the rice, add to pan and coat with the oil and spices. |
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8
Done
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Stir in 3 cups water, lime juice and 2 teaspoons salt. Increase to high heat. |
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9
Done
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Bring to a boil, then turn heat to medium low, and simmer, uncovered until most of water is evaporated, about 15 minutes. |
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10
Done
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Add the eggplant and gently toss, remove from heat and cover for 5 minutes. |
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11
Done
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to serveFluff the rice with a fork, remove bay leaves, garnish with fresh mint. |
