Eggplant Rice
For cooking Rice
  • Basmati Rice- 1 cup
  • Water- 1¼ cups
  • Salt- little
For making Eggplant
  • Oil- 1 tbsp
  • Dry red whole chili- 2
  • Mustard seeds- 1tsp
  • Onion, chopped-1
  • Ginger-Garlic paste- 1tbsp
  • Tomato, chopped-1
  • Eggplant, diced- 3-4 cups or (3 Japanese eggplant or 1 American eggplant)
  • Red chili powder- 1 tsp
  • Turmeric powder-1/4 tsp
  • Coriander powder- 2 tsp
  • Roasted Sesame seeds- ¼ cup
  • Cilantro, chopped- 2 handfuls
  • Salt- to taste
  1. Toast the sesame seeds in a pan till it turns light golden in color and keep aside.
  2. Cook the basmati rice in a rice cooker along with water and little salt.
  3. Dice the eggplant and put it in a bowl filled with cold water to prevent the eggplant from getting brown in color.
  4. Heat a wide non-stick cooking pan over medium heat, add the oil.
  5. When the oil gets hot, add dry red whole chili and mustard seeds, let mustard seeds splutter.
  6. Add the chopped onions, salt and saute till it turns tender.
  7. Add the ginger-garlic paste, saute for a minute.
  8. Add tomatoes and eggplant.
  9. Cover the pan with its lid and let the vegetables get cooked.
  10. Let the eggplants turn tender.
  11. Add the chili powder, turmeric powder and coriander powder.
  12. Combine with the veggies and let cook for few minutes.
  13. Add the chopped cilantro.
  14. Add the cooked basmati rice to the cooked eggplant, combine well.
  15. Sprinkle the toasted sesame seeds over the eggplant rice and give it a stir.
  16. Serve the rice along with Raita or Pickles.
Adding sesame seeds is just optional.
Recipe by Cooking with Thas at