This could possibly be one of my favourite recipes I’ve made so far. The curried rice alone is so creamy packed with tomatoes, spices and chickpeas. It’s funny because I never liked eggplants growing up – to be honest I didn’t like eggplants until a couple of years ago. Now they could be one of my favourite vegetables and this recipe is really the perfect use of them.
My whole family demolished these after a full day of skiing. It’s a perfect simple dinner in the winter months and could be used as a main or side dish. I served mine with fresh leafy greens.
I know a lot of people have had to go back into lockdown recently and I definitely feel for you – I thought I’d share some things I’m loving this week that might help keep you entertained.
- Deliciously Ella’s new cook book Quick and Easy.
- Pure Delish Primal Chocolate Biscuits (I demolished the entire packet in one sitting)
- Created an all-time favourite muesli recipe.
- The new Hunger Games prequel – The Ballad Of Songbirds And Snakes (finished it in 3 days and would definitely recommend) then rewatched all of the Hunger Games movies.
- Tammyfit is doing an 8 week challenge which could be perfect if you’re stuck at home needing some exercise motivation.
2 tbsp olive oil
2 egg plants
1 cup rice
1 x 400ml can of coconut milk
1 onion, roughly chopped
3 cloves garlic, finely chopped
1 tbsp ground coriander
2 tbsp curry powder
2 medium sized tomatoes
1 x 400g can of chickpeas, drained
1 large handful chopped coriander
Salt & Pepper
Pre heat the oven to 200 degrees. Slice your eggplants in half and place them in a baking dish with some olive oil, salt and pepper. Place them in the oven for around 40 minutes until soft. Remove them from the oven to cool.
In a medium sized pot add your rice and coconut milk to cook (you may need to add some water too) once the rice has almost cooked add the onion, garlic, ground coriander, curry powder, tomatoes and chickpeas and stir through.
Remove the flesh from the eggplant and add it to the rice and mix through. Scoop the rice mixture and place it back into the eggplants. Top them with chopped coriander, salt and pepper.
Have fun and enjoy