Try a colorful, smokey eggplant dish that is a perfect warm bowl for a cool autumn day as we feature the last of fall’s produce.
- 1 cup basmati rice, dry
- 2 tablespoons vegetable oil, divided
- 2 pounds eggplant, sliced in half lengthwise
- ½ yellow onion, chopped
- 4 garlic cloves, chopped
- 1 teaspoon ginger, minced
- 3 dried red chilis or 1 fresh red chili, chopped (optional, for more heat)
- 2 tomatoes, chopped
- ¼ teaspoon chili powder
- ½ teaspoon ground coriander
- ¼ teaspoon ground turmeric
- ½ teaspoon salt
- 1 teaspoon garam masala
- 2 tablespoons cilantro, chopped
- 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.
- Category: Main, Side
- Cuisine: Indian