Preparation:
Eggplant - loved or hated the world over. Here's a simple recipe that will overcome the objections of the hestitant with the fragrant zest of garam massala.
Preparation 1. Cut the eggplant in half lengthwise and scoop out the inside. Leave about 1/4 inch wall all around the eggplant half. 2. Dice the garlic and onion into small bits; saute in olive oil. 3. Dice the tomatoes. Fill the eggplant halves about half full. 4. Add the onion/garlic mixture on top of the tomatoes. Sprinkle liberally with pine nuts 5. Spinkle on one teaspoon of garam massala per eggplant half, and salt to taste. 6. Add the rest of the tomatoes as a top layer, mounding above the eggplant. 7. Put in baking dish, cover 8. Place in pre-heated 450 degree oven. Set timer for 60 minutes. 9. Check after 60 minutes. Eggplant should be starting to turn soft. Plan on another 15-30 minutes of baking time. When baked through, the eggplant will be soft and separate easily from the skins. 10. After checking eggplant first time, begin preparation of basmati rice. Rinse. For each cup of rice, bring two cups of water to a boil. Add rice. Basmati rice cooks fast. Check after 10 minutes. Remove from heat, keep covered and let sit for at least 5 minutes.
Serving Spread a layer of rice on a plate. Lay the eggplant in the bed of rice. Chutney, chilled cucumber and plain yogurt make appropriate condiments to serve with this Heavenly Eggplant on a Cloud of Ric |
