Brinjal Pullao (Eggplant Rice Pilaf)

BRINJAL PULLAO

The version below is adapted by Cafe Drake from Ismael Merchant's Passionate Meals.

Begin by cubing 1 medium-sized eggplants in to pieces no larger than 1 1/2". IF YOU WISH, you may toss with salt, let rest for 30 minutes, then rinse, drain and pat dry. Cafe Drake never does this and has yet to suffer the disappointment of so-called "bitter" eggplant.

On to the next step: set aside chopped eggplant and rinse very well 2 cups of brown basmati rice. Drain and set aside.

In a large pot or Dutch oven, heat 3 T.butter and 1 T. vegetable oil over low flame. Add in: 4 small green chilies (chopped), about 2 T. shredded or minced ginger root, 1/2 t. cumin seeds, 2 t. couscous and 1/4 cup roasted salted peanuts (roughly chopped). Cook for 2-3 minutes then add 1 T. brown sugar. Cook for another minute and add in the eggplant and at least 1 t. salt. Stir well.

Add to the pot 4 cups hot water and bring to a boil. Stir in the soaked rice, reduce heat to a very low simmer and cover. Cook as normally with rice, until liquid has been absorbed and rice is tender but not mushy. For brown basmati rice this should take 35-45 minutes, maybe a bit more.

When rice is cooked, remove from heat and let rest undisturbed for 10 minutes. Remove lid, fluff gently with a fork and serve garnished with a bit of chopped cilantro. You may wish to add more salt at this point.

The brinjal pullao must always be served with a yogurt accompaniment. (Unless you really hate yogurt, sigh.) A bare-bones but classic raita above as well as buttery, pureed mustard greens and spinach spiked with ginger, chilies and garlic.