August 14, 2014
Indian Eggplant Pilaf
1 teaspoon canola or other vegetable oil
1 teaspoon cumin seeds
2 tablespoons poppy seeds
2 jalapeños or serranos, cut into rings or finely minced (seeds removed if you want the dish to be less spicy)
1 tablespoon sugar (or jaggery)
Salt, to taste
1/4 cup (60g) roasted peanuts, coarsely powdered
1 medium eggplant (aubergine), cut into small pieces
1 1/2 cups (340g) basmati rice, soaked in water for 30 minutes, then drained
Heat the oil in a skillet over medium. Add the cumin seeds and when they sputter, add the poppy seeds, peanuts, peppers and sugar (or jaggery).
Sauté the mixture until it is toasted and begins to brown, about 2 minutes.
Add the eggplant pieces and mix them well. Now, add 3 cups of hot water. When the water comes to a boil, add the rice. Add salt to taste.
Bring the mixture back to a boil. Then cover it with a tight-fitting lid, turn the heat to low and let the rice cook for 15 minutes. After 15 minutes, turn off the heat and let the pan stand for at least another 10 minutes before serving.
Fluff up the rice with a fork, then serve it with some creamy tomato coconut curry.
(Recipe and photo courtesy of Vaishali Honawar of HolyCowVegan.net. Recipe adapted from Ismail Merchant’s Passionate Meals: The New Indian Cuisine for Fearless Cooks and Adventurous Eaters.)
All figures are per serving (assumes 6 servings).
Fat: 6 g
Carbs: 45 g
Fiber: 5 g
Protein: 6 g
Sodium: 201 mg