Some recipes are simple to explain—just a twist on a classic. Others, like this one, are harder to pin down. Picture this: tender seared eggplant cooked with sweet onions and tomatoes, spiced with fragrant cardamom, chili, mustard seeds, and smoky curry leaves, then simmered with rice and water until it reaches a texture somewhere between risotto and congee—brothy yet distinct. It’s the ideal dish for a cool summer evening, slow-cooked to build your appetite and warm you from within.
Spiced Eggplant and Tomato Rice
Fresh curry leaves are now widely available in most large supermarkets—don’t settle for dried. Wrap any extras and freeze them for later; the same goes for green finger chilies.
Prep: 15 min
Cook: 1 hr
Serves: 4
### Ingredients:
– 9 tbsp rapeseed oil
– 2 medium eggplants (600g), cut into 3cm cubes
– 2 tsp fine sea salt
– 2 red onions, thinly sliced
– 30 fresh curry leaves
– 2 green cardamom pods, lightly crushed
– 5 garlic cloves, minced
– 360g cherry tomatoes, halved
– 250g Arborio rice
– 1 tsp black mustard seeds
– 2 green finger chilies, finely chopped (discard stems)
### Method:
1. Heat 3 tbsp oil in a wide nonstick pan over high heat. When very hot, add half the eggplant, sprinkle with ¼ tsp salt, and cook for about 8 minutes, stirring often, until browned and nearly tender. Transfer to a plate. Repeat with another 3 tbsp oil and the remaining eggplant and ¼ tsp salt.
2. In the same pan, heat 1 tbsp oil. Add the onions, half the curry leaves, the cardamom, and 1 tsp salt. Cook for 10 minutes, stirring, until soft. Add the garlic and cook for 2 more minutes.
3. Transfer the fried eggplant and onion mixture to a large pot (reserve the pan). Add the tomatoes and cook over medium heat for 4 minutes, until they begin to soften.
4. Keep 1 liter of water ready nearby. Stir the rice and remaining ½ tsp salt into the pot, then add a third of the water. Simmer for 8 minutes until absorbed. Repeat with another third of the water, cooking for another 8 minutes. Add the last portion and cook for 5 more minutes—the rice should be brothy.
5. Heat 2 tbsp oil in the reserved pan over medium heat. When hot, add the mustard seeds, chilies, and remaining curry leaves. Cook for 2 minutes, then pour over the rice and serve.
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FAQS
### **FAQs About Meera Sodha’s Sri Lankan-Inspired Eggplant & Tomato Rice**
#### **General Questions**
**1. What is Sri Lankan-inspired eggplant and tomato rice?**
It’s a fragrant, spiced rice dish with roasted eggplant, tomatoes, and warm Sri Lankan flavors like cinnamon, curry leaves, and mustard seeds.
**2. Is this dish vegan?**
Yes, as long as you use oil instead of ghee, it’s completely plant-based.
**3. Can I make this gluten-free?**
Yes! The recipe is naturally gluten-free—just ensure your spices and condiments are certified gluten-free if needed.
#### **Ingredients & Substitutions**
**4. What type of rice works best?**
Basmati rice is ideal for its fragrance and texture, but you can use jasmine or long-grain rice in a pinch.
**5. Can I substitute the eggplant?**
Yes, zucchini or bell peppers work well, but the dish won’t have the same rich, creamy texture.
**6. I don’t have curry leaves—what can I use instead?**
Skip them or add a bay leaf for a different but still aromatic flavor.
#### **Cooking Tips & Techniques**
**7. How do I prevent the eggplant from getting mushy?**
Salt the eggplant slices and let them sit for 10 minutes before cooking to draw out excess moisture.
**8. Can I cook this in a rice cooker?**
Yes! Sauté the spices and veggies first, then transfer everything to the rice cooker with water and cook as usual.
**9. Why is my rice sticking to the pan?**
You may need more liquid or lower heat. Stir gently and ensure the pot has a tight-fitting lid.
#### **Flavor & Adjustments**
**10. Is this dish very spicy?**
It has mild heat, but you can reduce or omit the green chilies if preferred.
**11. How can I make it more flavorful?**
Toast the spices well, use fresh curry leaves, and finish with a squeeze of lime before serving.
**12. Can I add protein to this dish?**
Yes! Chickpeas, tofu, or cooked lentils blend well with the flavors.
#### **Storage & Leftovers**
