This dish is my second time trying eggplant and first time cooking with cumin. Learning to cook and stepping out of my comfort zone has really expanded my palate. Even if I don’t like eggplant when I cook it, I am more likely to order something with eggplant at a restaurant now.
First, soak some brown rice in water. Then chop up the eggplant. For some reason, it reminded me of a drier tofu and I wonder if it could be cooked like tofu in a stir fry.
Then cover with parchment paper and foil, and bake for 45-55 minutes until the rice is cooked. I just popped my skillet in the oven so I used parchment paper and the lid because the foil wasn’t staying. Add peas at the end and let them get warmed before serving.
I forgot to get a picture before putting it away, so here is the finished dish. We weren’t too impressed with it, but it was good. I did not have any turmeric, so it isn’t as colorful and I’m probably missing some flavor. It was too spicy for my husband as well even though I didn’t mind it. What is your favorite eggplant dish? I’m going to give it one more shot before giving up.
Full recipe can be found here.