Indian Rice with Eggplant

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Indian Rice with Eggplant

 

This dish makes a delicious main meal or center meal. Serve with kachumber

(diced cucumber, tomato and onion salsa) and lentil soup. I made it for a

dinner party and everyone loved it.

Char

 

1 2/3 cups long-grain rice,washed, soaked in cold water for 30 minutes and

drained

2 1/2 cups water

1 1/2 teaspoons salt

I teaspoon turmeric

1 teaspoon ground cumin

1 tablespoon ground coriander

1/2 teaspoon cayenne pepper

1/2 teaspoon sugar

1 tablespoon lemon juice

2 teaspoons chick-pea flour

1/4 cup butter

12 ozs. potatoes, peeled and cut into 1/2 inch cubes

1 large eggplant, cubed and degorged

1/4 cup butter, melted

 

Put the rice in a large saucepan. Pour over the water and add 1 teaspoon of

the salt Bring to the boil over high heat. Cover the pan, reduce the heat to

low and simmer for 15 to 20 minutes or until the rice tender and all the water

has been absorbed. Remove the pan from the heat. Set aside and keep warm.

Meanwhile, in a small mixing bowl mix the turmeric, cumin, coriander cayenne,

sugar, lemon juice, chick-pea flour and the remaining salt to a paste adding

more lemon juice if necessary Set aside.

Preheat the oven to moderate 350 degrees.

In a large frying-pan, melt the butter over moderate heat. When the foam

subsides, add the potato and aubergine [eggplant] cubes and fry, stirring

frequently, for 5 minutes. Add the spice paste and fry, stirring constantly,

for 10 minutes, adding a spoonful or two of water if the mixture becomes too

dry. Cover the pan, reduce the heat to low and cook the vegetables for 15 to 20

minutes or until they are tender when pierced with the point of a sharp knife.

Remove the pan from the heat and set aside.

Spread half the rice over the bottom of an ovenproof dish. Sprinkle 2

tablespoons of the melted butter over the rice. Spread the vegetable mixture

over the rice and cover with the remaining rice. Sprinkle the remaining melted

butter over the top.

Cover the dish and place it in the centre of the oven. Cook for 20 to 25

minutes or 'until all of the ingredients are very hot.

Remove the dish from the oven and serve the mixture immediately, straight from

the dish. Serves 6.