Hey Hey Hey! My love for eggplants is world known i think. I made this every week since last month but either the presentation wasn’t up to the mark or the rice dint taste like how I wanted it to. It’s perfected now and I couldn’t wait any longer to share it with y’all!
My husband isn’t fond of eggplants so I always stick to making with just one because I tried to save it for the next day once and it did not taste the same. Plus, I don’t store rice in the fridge.
Eggplants are low in calories and high in fiber and in general i lean more towards veggies than meat. The skin of the eggplant is rich in antioxidants, magnesium and potassium.
This is the easiest way to make a full meal and I used white rice (Lundberg) but feel free to use any kind and I made a salad to go with it to make it a complete meal.
Now I know parmesan and eggplant are a great combination but I guarantee you after this recipe, pepper jack with eggplant is going to be your favorite!!
Pepper jack cheese and eggplant go so well together that I ate the entire plate by myself. The mint leaves add the much needed freshness and these sauce are my go to sauces! HELLO yellowbird!
If you give this a try, please email me – Bharti.bhambhani@gmail.com or Instagram handle – bammbi101

Ingredients –

• Eggplant – 1
• Rice – 1/2 cup
• Bay leaf – 1
• Black cumin seeds – 1 tsp
• star anise – 1
• Cinnamon stick – 1/4 small piece
• Cloves – 2
• Turmeric powder – 1/4 tsp
• Red chilli powder – 1 tbsp
• Coriander powder – 1tbsp + 1/2 tbsp
• Chaat masala powder – 1 tbsp
• Salt – 1 tbsp
• Avocado oil – 2 tbsp
• Cilantro – as required
• Mint leaves – handful
• Water – as required

Directions –

• Preheat the oven to 375 degrees and line the baking tray with nonstick parchment paper.
• While the oven gets going, boil rice with adequate amount of water, cinnamon stick, bay leaf, cloves, star anise, avocado oil and salt.
• Once the oven is preheated, carefully halve the eggplant lengthwise, brush some avocado oil, salt and pepper and place the cut- side down on the baking sheet.
• Roast for 35 minutes or until a knife pierces the skin and flesh.
• Let it sit aside for 10 minutes before adding the remaining spices.
• Once cooled, add in the coriander powder, red chili powder and chaat masala and mix the eggplant flesh with spices.
• Top the eggplant meat with the rice and add in the mint leaves and cilantro.
• Pour one tsp of each sauce and enjoy ! (optional)