Rice With Aubergine (Eggplant) And Potatoes recipe
ingredients
275 g (10 oz) 1 2/3 cups Long-grain rice, soaked in cold water for 30 minutes and drained
600 ml (1 pint) 2 1/2 cups Water
1 1/2 tsp Salt
1 tsp Turmeric
1 tsp Ground cumin
1 Tbs Ground coriander
1/2 tsp Cayenne pepper
1/2 tsp Sugar
1 Tbs Lemon juice
2 tsp Chick-pea flour
50 g (2 oz) 4 Tbs Ghee or clarified butter
350 g (12 oz) Potatoes, cubed
1 Aubergine (eggplant), cubed and degorged
50 g (2 oz) 4 Tbs Butter, melted
600 ml (1 pint) 2 1/2 cups Water
1 1/2 tsp Salt
1 tsp Turmeric
1 tsp Ground cumin
1 Tbs Ground coriander
1/2 tsp Cayenne pepper
1/2 tsp Sugar
1 Tbs Lemon juice
2 tsp Chick-pea flour
50 g (2 oz) 4 Tbs Ghee or clarified butter
350 g (12 oz) Potatoes, cubed
1 Aubergine (eggplant), cubed and degorged
50 g (2 oz) 4 Tbs Butter, melted
method
1. Put the rice into a large saucepan. Pour over the water and 1 teaspoon of salt. Bring to the boil. Cover the pan and simmer for 15 to 20 minutes, or until the rice is tender and the water has been absorbed. Remove from the heat, set aside and keep warm.
2. Meanwhile, combine the turmeric, cumin, coriander, cayenne, sugar, lemon juice, flour and remaining salt to a paste, adding more lemon juice if necessary. Set aside.
3. Preheat the oven to moderate 180°C (Gas Mark 4, 350°F).
4. Melt the ghee or clarified butter in a large frying-pan. Add the potato and aubergine (eggplant) cubes and fry for 10 minutes, stirring constantly. Add a spoonful or two of water if the mixture becomes too dry. Reduce the heat to low, cover the pan and simmer for 15 to 20 minutes, or until the vegetables are tender. Set aside.
5. Spread half the rice over the bottom of an ovenproof dish. Sprinkle 25 g (1 oz) (2 tablespoons) of the melted butter over the rice. Spread the vegetable mixture over the rice and cover with the remaining rice. Sprinkle the remaining melted butter over the top. Cover and put the dish into the oven. Cook for 25 minutes.
6. Remove from the oven and serve immediately.
2. Meanwhile, combine the turmeric, cumin, coriander, cayenne, sugar, lemon juice, flour and remaining salt to a paste, adding more lemon juice if necessary. Set aside.
3. Preheat the oven to moderate 180°C (Gas Mark 4, 350°F).
4. Melt the ghee or clarified butter in a large frying-pan. Add the potato and aubergine (eggplant) cubes and fry for 10 minutes, stirring constantly. Add a spoonful or two of water if the mixture becomes too dry. Reduce the heat to low, cover the pan and simmer for 15 to 20 minutes, or until the vegetables are tender. Set aside.
5. Spread half the rice over the bottom of an ovenproof dish. Sprinkle 25 g (1 oz) (2 tablespoons) of the melted butter over the rice. Spread the vegetable mixture over the rice and cover with the remaining rice. Sprinkle the remaining melted butter over the top. Cover and put the dish into the oven. Cook for 25 minutes.
6. Remove from the oven and serve immediately.
serving amount
serves 4
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