Description
A flavorful rice bowl made with eggplant and spices.
Ingredients
Scale
- 1 cup basmati rice
- 1 medium eggplant, diced
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 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 under cold water until the water runs clear.
- In a pot, heat oil and add cumin seeds.
- Add onion and sauté until golden brown.
- Add garlic and ginger; cook for 1 minute.
- Add diced eggplant and cook until soft.
- Add tomatoes, turmeric, garam masala, and salt; cook for 5 minutes.
- Add rinsed rice and 2 cups of water; bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes.
- Remove from heat and let it sit covered for 5 minutes.
- Fluff the rice and garnish with cilantro before serving.
Notes
- Adjust spice levels according to your taste.
- Serve with yogurt for added flavor.
- Can be made vegan by using vegetable oil.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Eggplant Masala Rice Bowl