Looking for a vibrant, flavour-packed vegan dish? Meera Sodha's Sri Lankan-style aubergine and tomato rice is a must-try. This recipe combines aromatic spices, tender aubergine, and juicy tomatoes for a satisfying meal that’s both nutritious and delicious.
Ingredients You’ll Need
- 2 medium aubergines, diced
- 200g basmati rice, rinsed
- 4 ripe tomatoes, chopped
- 1 onion, finely sliced
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tsp turmeric
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp chilli flakes (adjust to taste)
- Fresh coriander for garnish
- Salt and pepper to taste
- 2 tbsp coconut oil
Step-by-Step Instructions
- Heat the coconut oil in a large pan over medium heat. Add the cumin and mustard seeds, letting them sizzle for 30 seconds.
- Add the onion, garlic, and ginger, sautéing until golden and fragrant.
- Stir in the turmeric and chilli flakes, followed by the aubergine. Cook until the aubergine softens.
- Add the tomatoes and a pinch of salt, allowing them to break down into a rich sauce.
- Mix in the rinsed rice, coating it well with the spiced mixture.
- Pour in 400ml of water, bring to a boil, then reduce to a simmer. Cover and cook for 15-20 minutes until the rice is tender.
- Fluff with a fork, garnish with fresh coriander, and serve hot.
Why This Recipe Works
Meera Sodha’s recipe brings together the bold flavours of Sri Lankan cuisine with the simplicity of a one-pot meal. The aubergine absorbs the spices beautifully, while the tomatoes add a tangy sweetness. Perfect for weeknight dinners or meal prep!
