Ingredients
- long-grain rice, 480 ml; cooked; long-grain2 cup
- salt2 1/2 tsp
- eggplant, medium; peeled and chopped into ½-inch (1 cm) cubes1
- vegetable oil
- whole coriander seeds, whole2 tbsp
- yellow split peas2 tsp
- cayenne pepper1/8 tsp
- cinnamon stick, 4 cm stick1 3/4 inch
- dried unsweetened coconut, dried; unsweetened3 tbsp
- lemon juice2 tbsp
- turmeric1/4 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Place the eggplant into a large bowl and sprinkle with 1 teaspoon salt. Mix well and allow to sit for half an hour, then rinse lightly and allow to drain.
Heat 1 tablespoon of oil in a skillet over a medium flame. Add the coriander, seeds, split peas, cumin, and cinnamon. Stir well. When the spices have darkened, remove them and place on a plate lined with a paper towel.
In the same pan, fry the coconut, stirring constantly. When it turns a golden-brown, remove and place on the paper towel.
In another skillet, sauté the eggplant until it is cooked through. It should turn a bruised dark brown. Be careful not to add too much oil in the process. Remove, set aside, and keep warm.
Put the dried spices into a mortar and grind into a fine powder. You'll find that a well-cleaned coffee grinder works well as a substitute.
In a small pot, combine the lemon juice, ½ teaspoon salt, turmeric, and 2 tablespoons water. Bring to a boil. Lower the heat and allow to simmer for 3 minutes.
In a skillet, add the cooked rice and the eggplant and sauté with very little oil. Mix well. Allow the mixture to cool. Add 2 more tablespoons of vegetable oil; mix well. Add the coconut-spice mixture and the lemon mixture. Mix well and serve at room temperature.
