Place the aubergine cubes in a colander, sprinkle with salt and leave for 30 minutes. Rinse the cubes and dry. Heat the oil or ghee in a large pan. Add the poppy and mustard seeds and cook for 2 minutes, stirring. Add the cayenne pepper, turmeric, garam masala, coriander, aubergine, red pepper, beans, tomatoes and salt and pepper. Cover and cook for about 10 minutes. Layer the rice and vegetable mixture in an ovenproof dish. Cover and cook in a preheated moderate oven (180~C, 350~F, Gas Mark 4) for 30 minutes. To serve: Sprinkle with toasted pine nuts and raisins. Garnish with a coriander sprig and serve hot. * Ive never used sprig of coriander - cant stand it unless its ground coriander, from a packet! Its called cilantro in the US, isnt it? This recipe from Carole Bowens book "The Vegetarian Cookbook", I think.
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|Serving Size: 1 Serving (379g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 59 (6%)|
|Amt Per Serving||% DV|
|Total Fat 6.6g||9 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 0mg||0 %|
|Sodium 1195.7mg||41 %|
|Potassium 2226mg||59 %|
|Total Carbohydrate 231g||68 %|
|Dietary Fiber 11.2g||45 %|
|Sugars, other 219.8g|
|Protein 10.1g||14 %|
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Calories per serving: 921
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