A spicy-scented first course, this curry rice with eggplants.
Few and simple ingredients, and in half an hour, our summer dish is on the table. Try other recipes with curry if you also love this blend of spices.
Did you know that curry is not just one spice but a mix, which is why there are countless varieties of curry. I chose a very fragrant Indian curry.
- Difficulty: Very easy
- Cost: Very economic
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients for Curry Rice with Eggplant
For preparing curry rice, you can cook the rice and add curry to the water. In this case, I creamed the cooked rice with a Greek yogurt curry sauce.
- 8.5 oz rice (Apollo)
- 1 tsp curry
- 4 tbsps Greek yogurt
- 1 eggplant
- 1 tsp oregano
- 1 pinch sea salt
Tools
- 1 Pastry ring
Steps for Curry Rice with Eggplant
Rinse the rice very well and then cook it with double the amount of water for absorption with a pinch of salt. It takes about 12 minutes, but check the cooking.
Meanwhile, wash and slice the eggplant into rounds, sprinkle the slices with salt and cook on a grill.
In a bowl, mix the Greek yogurt with a teaspoon of curry and a pinch of salt. When the rice is cooked, mix with the curry yogurt and the eggplant that you have diced.
Serve with aromatic herbs (I added some purslane)
Tips
You can see rice cooking in this article Absorption Cooking of Grains also try basmati rice with sweet and sour turmeric or Iranian rice with spices
