Eggplant Curry with Oriental Pilaf

Ingredients

• 600 g baby eggplants
• 1 clove garlic
• 2 shallots
• 4 tomatoes
• 1 tsp cumin
• 1 tbsp red curry paste
• 250 ml coconut milk
• 200 ml vegetable broth
• 2 tbsp olive oil
• 1 tbsp chopped parsley
• Salt
• Cayenne pepper
• 250 g Basmati rice
• 2 tbsp pine nuts
• 1 tsp turmeric
• 2 fresh bay leaves

Instructions

1. 1.

   Wash and trim the eggplants.

2. 2.

   Peel and finely chop the garlic and shallots. Sauté them with the eggplants in hot oil. Stir in curry paste and cumin, cook briefly, then add coconut milk and a splash of broth. Cover and simmer over low heat for about 20 minutes.

3. 3.

   Meanwhile, wash the tomatoes, quarter them, remove seeds, and dice. Add to the curry and continue cooking for another 20 minutes, adding more broth if needed and stirring occasionally.

4. 4.

   Boil approximately 0.5 l water, add rice, turmeric, pine nuts, a pinch of salt, and bay leaves. Cover and cook until done, about 20–25 minutes.

5. 5.

   Stir in parsley, season with salt and cayenne pepper to taste. Serve on preheated plates, filling the pilaf into a mound, pressing it down, and pouring the curry over it.