Curry Eggplant with Brown rice
I was fortunate to have a restaurant project in India with Taj Luxury Hotels. Over my six years traveling there, I got to taste cuisines from the various regions of the sub-continent. Some of my fondest memories are of the many open markets and the wafting aromas of each region’s version of Masala Spice. This recipe uses our Chana Masala Cauliflower Soup, and brings back some very fond memories of the countless meals I enjoyed there.
Tip: There are some terrific pre-cooked brown rice, red rice, and mixed rice products that can be quickly reheated in a pan or microwave. Just follow the package instructions.
Tip 2: For a completely plant-based meal, substitute the egg with Just Egg, a terrific vegan egg substitute made from soy.
- Slice eggplants in half lengthwise. Combine the salt, pepper, and garam masala in a small dish and mix well. Season the cut sides of the eggplants. Let stand 60 minutes.
- Blot the eggplants dry, dip the cut side in the egg, then in the bread crumbs
- Heat the oil in a non-stick skillet over medium heat. Add the eggplant to the pan and cook until nicely browned.
- Remove most of the oil from the pan, return the pan to the heat, then add the spinach. Cook until the spinach begins to wilt.
- Add the Chana Masala Cauliflower soup and bring to a simmer. Remove from the heat and set aside.
- Evenly divide the rice between four warmed bowls.
- Spoon the soup/spinach mix around each rice portion, then top with the fried eggplant and garnish with the fresh basil.
- 2 small-to-medium eggplant
- 3 teaspoons salt
- 2 teaspoons ground pepper
- 3 teaspoons garam masala or curry powder
- 1 tablespoon sliced chives
- 2 eggs, beaten
- 1 cup panko or regular breadcrumbs
- 1/4 cup olive oil
- 2-1/2 cups packed spinach, cut into large pieces
- 8 ounces Wholesome Crave Chana Masala Cauliflower soup
- 2 to 3 cups cooked brown rice, kept warm
- 4 sprigs fresh basil for garnish