Description
A flavorful rice bowl featuring eggplant cooked in spices.
Ingredients
Scale
- 1 cup basmati rice
- 1 medium eggplant, diced
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Rinse the basmati rice and soak for 30 minutes.
- Heat oil in a pan and add cumin seeds.
- Add onions and sauté until golden brown.
- Add garlic and ginger, cook for 1 minute.
- Add diced eggplant and cook for 5 minutes.
- Add tomatoes, turmeric, garam masala, and salt. Cook until eggplant is tender.
- In a separate pot, cook the soaked rice according to package instructions.
- Combine cooked rice with eggplant mixture.
- Garnish with fresh cilantro and serve warm.
Notes
- Adjust spices to your taste.
- Serve with yogurt for added creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Eggplant Masala Rice Bowl