Judy Wellington

Brothy and spiced aubergine and tomato rice

Name: Brothy and spiced aubergine and tomato rice
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 9tbsp rapeseed oil; 2 medium aubergines (600g), cut into 3cm x 3cm dice; 2tsp fine sea salt; 2 red onions peeled and thinly sliced; 30 fresh curry leaves; 2 green cardamom pods lightly bashed; 5 garlic cloves peeled and minced; 360g cherry tomatoes halved; 250g arborio rice; 1tsp black mustard seeds; 2 green finger chillies stalks discarded, the rest finely chopped

4 servings

hidangan

15 minutes

masa aktif

1 hour 15 minutes

jumlah masa

Mula Memasak

Bahan-bahan

9tbsp rapeseed oil

2 medium aubergines (600g), cut into 3cm x 3cm dice

2tsp fine sea salt

2 red onions peeled and thinly sliced

30 fresh curry leaves

2 green cardamom pods lightly bashed

5 garlic cloves peeled and minced

360g cherry tomatoes halved

250g arborio rice

1tsp black mustard seeds

2 green finger chillies stalks discarded, the rest finely chopped

Arahan

Pour three tablespoons of the oil into your widest nonstick frying pan and set it on a high heat.

When the oil is very hot, add half the aubergines, sprinkle over a quarter-teaspoon of salt and cook, stirring often, for about eight minutes, until browned on the outside and nearly cooked through (ie, not completely soft).

Transfer to a large plate, add another three tablespoons of oil to the pan and repeat with the second batch of aubergines and another quarter-teaspoon of salt.

Heat a tablespoon of oil in the same frying pan and, once it’s hot, add the onions, half the curry leaves, all the crushed cardamom and a teaspoon of salt.

Cook, stirring, for 10 minutes, until soft, then add the garlic and cook for two minutes more.

Put the fried aubergines and the onion mix in a large pot (keep the frying pan for later), add the halved tomatoes and cook on a medium heat for four minutes, until they’re starting to soften.

Measure a litre of water into a jug or pan and have it ready by the side of the stove.

Add the rice and the final half-teaspoon of salt to the aubergine mix, stir in a third of the water, then leave it to bubble away on a medium heat for about eight minutes, until the rice has soaked up the liquid.

Add another third of the water, cook for another eight minutes, so the rice sucks that up, too, then add the final slug of water and cook for a final five minutes – the rice should be soupy.

Put two tablespoons of oil in the frying pan on a medium heat and, when it’s very hot, add the mustard seeds, chillies and remaining curry leaves.

Cook for two minutes, pour all over the rice and serve.