Eggplant Rice


Sesame seeds			3 tbsp
Water				2 1/2 cups
Oil/ghee			4 tbsp
Peanuts				4 tbsp
Cumin seeds			1 tsp
Green chillies chopped		4 nos
Ginger grated			1 tbsp
Eggplant			250 gms cut into 1/2" cubes
Basmati rice			1 1/4 cups
Lemon juice			1 tbsp
Black pepper coarsely ground	1 tsp
Salt				To taste

  1. Roast the sesame seeds in a saucepan over low heat stirring constantly. When the seeds are golden brown and fragrant, transfer the roasted sesame to a spice mill and grind it to a powder. Remove the powder and set it aside.
  2. Place the water in small saucepan and bring it to the boil. Meanwhile, return the other saucepan to moderate heat and add the oil. When fairly hot, drop in the peanuts. Stirring, fry the nuts until light golden brown. Remove with a spoon and set aside.
  3. Sprinkle the cumin seeds into the hot oil that remains in the saucepan, still over moderate heat. When the seeds darken a few shades, add the chillies and ginger. Fry for 1-2 minutes. Add the eggplants and salt, and saute, stirring for 2-3 minutes, or until the eggplants have absorbed all the flavoured oil and are semi-translucent. Pour in the rice and stir with the eggplants and spices until the rice goes a little whitish in color.
  4. Add the boiling water, lemon juice and black pepper. Raise the heat to high and quickly bring to a full boil. Immediaely reduce the heat to very low, cover with a tight fitting lid, and gently simmer, without stirring, for 20-25 minutes or until the liquid is absorbed and the rice is tender and fluffy. Turn off the heat the let the rice sit, covered for 5 minutes, to allow the rice grains to firm up.
  5. chop the peanuts coarsely and combine them with the ground sesame seeds. Just before serving, evenly fold the sesame-nut mixture into the hot rice. 
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