Indian Eggplant Stew With Spiced Basmati Rice

Name: Indian Eggplant Stew With Spiced Basmati Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4-6 serving(s)
Ingredients: 1/4 cup ghee (olive oil OK); 1/2 cup onion, chopped; 3 garlic cloves, chopped; 1 teaspoon cumin seed; 1/2 teaspoon mustard seeds; 1 tablespoon ginger, grated fresh; 1 fresh chili pepper (jalapeno, serrano OK); 1 eggplant, cubed; 1 bunch spinach, fresh rinsed; 4 tomatoes, chopped; 1 teaspoon turmeric; 1 1/2 teaspoons salt; 15 ounces garbanzo beans (1 can); 1 tablespoon lemon juice, fresh; 1 tablespoon sugar; 1 cup white basmati rice, rinsed twice; 2 cups water; 1 teaspoon salt; 1 teaspoon turmeric; 1 tablespoon ginger, fresh, grated; 1 tablespoon ghee (olive oil OK)

Submitted by Busters friend

"Received this wonderful recipe via email. This lovely vegetarian recipe will be easy to make - almost all the vegies can be found in a good summer garden - eggplant, peppers, spinach, tomatoes... all the good things of summer!"

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Ready In:: 40mins
Ingredients:: 21
Serves:: 4-6

ingredients

Vegetables
¹⁄₄ cup ghee (olive oil OK)
¹⁄₂ cup onion, chopped
3 garlic cloves, chopped
1 teaspoon cumin seed
¹⁄₂ teaspoon mustard seeds
1 tablespoon ginger, grated fresh
1 fresh chili pepper (jalapeno, serrano OK)
1 eggplant, cubed
1 bunch spinach, fresh rinsed
4 tomatoes, chopped
1 teaspoon turmeric
1 ¹⁄₂ teaspoons salt
15 ounces garbanzo beans (1 can)
1 tablespoon lemon juice, fresh
1 tablespoon sugar
Spiced Basmati Rice
1 cup white basmati rice, rinsed twice
2 cups water
1 teaspoon salt
1 teaspoon turmeric
1 tablespoon ginger, fresh, grated
1 tablespoon ghee (olive oil OK)

directions

For the Vegetables:.
Heat a large soup pot over medium to high heat and add the ghee or olive oil. Add the onions and garlic, cumin seeds, mustard seeds, ginger, and hot pepper until the onions are translucent and the mustard seeds begin to pop.
Add the eggplant and mix well so the spices and ghee are absorbed, the let it cook for 8 minutes, stirring occasionally.
Add the bunch of fresh spinach. There is no need to cut off the stems since many of the vitamins are found there. You can put the spinach in without chopping and it will cook down.
Cover the stew pot for a few minutes until it cooks down and you can fit the rest of the ingredients in the pot.
Add the tomatoes, turmeric, and salt and cook above for about 10 minutes, until spinach is soft. Add the garbanzo beans, lemon juice, and sugar, and cook for about 5 more minutes. Serve over spiced basmati rice.
For Spiced Basmati Rice:.
Bring water to a rolling boil, then reduce heat to low. Add the rice, ghee, and spices and mix well. Cook for 25-30 minutes then remove from the heat. Let the cooked rice sit for 5 minutes and then fluff the rice with a fork. You can also use a rice cooker to make the spiced rice.

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RECIPE SUBMITTED BY

Busters friend

Pleasure Island, 73

First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! Copperhead count 2006 - Buster 2 (10 inchers w/yellow tails) 2007 - Buster & Roxie 1 (a 24 incher!) Buster woken from beauty sleep - http://www.recipezaar.com/members/home/62264/DSCN0335.JPG Big whiskers - http://www.recipezaar.com/members/home/62264/DSCN0333.JPG For those of you who gave kind condolences - thank you so very much. http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.

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