Rice Dishes Recipes - Aubergine Rice Recipe

Ingredients

• 450g/1 lb/2 cups long-grain rice

• 60ml/4 tbsp ghee

• 31 large onion, chopped

• 4 cloves

• 4 cardamom pods

• 1 cinnamon stick

• 1.2l/1/2 pts/5 cups water

• salt

• 450g/1 lb aubergines (eggplant)

• 5ml/1 tsp mustard seeds

• 2.5ml/1/2 tsp ground turmeric

Masala

• 15ml/1 tbsp ghee

• 15ml/1 tbsp grated (shredded) coconut

• pinch of asafetida

• 6 peppercorns

• 5ml/1 tsp coriander (cilantro) seeds

• 5ml/1 tsp yellow split peas

• 5ml/1 tsp split black beans

• 6 dried red chilies

Garnish

• 1 lemon sliced

• 45ml/3 tbsp natural (plain) yoghurt

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Method:

1. Soak the rice for 20 minutes then drain. Heat half the ghee and fry the onion, cloves, cardamom and cinnamon until lightly browned. Add he rice and fry for 2 minutes. Add the water and salt, cover and simmer for about 10 minutes until tender.

2. Meanwhile, slice the aubergines lengthways and soak in water. Fry the masala ingredients in the ghee until browned then grind to a coarse powder. Heat half the remaining ghee and fry the mustard seeds until they start crackling.

3. Add the aubergines, sprinkle with salt and turmeric and cook gently until the aubergines are tender. Add the ground spices and stir well. Put the rice back on to the heat and stir in the remaining ghee and the aubergine mixture. Mix well and cook for a few minutes until hot. Serve with yoghurt and slices of lemon.