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About the Dish

  • Eggplant

    Eggplant

  • Basmati Rice

    Basmati Rice

  • Cilantro

    Cilantro

  • Coriander Ground

    Coriander Ground

  • AtlantaFresh Greek Yogurt

    AtlantaFresh Greek Yogurt

  • Shallot

    Shallot

  • Chickpeas

    Chickpeas

  • Butter

    Butter

METHOD

1
Cut the ends off the eggplant and peel. Cut the eggplant into 1/2-inch cubes. Place in a large bowl and toss with kosher salt. Spread in an even layer on a paper towel-lined platter or baking sheet. Allow eggplant to rest 15 minutes.
2
Meanwhile, cook rice: Combine water and PeachDish salt in a small saucepan. Place over high heat and bring to a boil. While the water is heating, rinse and thoroughly drain rice.
3
When water boils, stir in rice. Bring water back to a boil, then reduce heat to low, cover, and simmer 10 minutes. When rice is tender and most of the water is absorbed, remove from heat and keep covered.
4
While the rice is cooking, prepare the yogurt sauce: Pick cilantro leaves from the sprigs and roughly chop. In a small bowl combine half of the cilantro, ground coriander, 1 tablespoon olive oil, and yogurt. Mix thoroughly and set aside.
5
Peel, halve and thinly slice shallot. Rinse and thoroughly drain the chickpeas. Rinse the eggplant to remove salt, drain and dry thoroughly on paper towels.
6
Heat a large saute pan over medium-high heat and add remaining 1 tablespoon olive oil. Add eggplant to the pan and cook 4-5 minutes, stirring occasionally. Add shallot, chickpeas and pepper, and cook 2 minutes more. Remove the pan from heat, and adjust seasoning to taste.
7
Fluff butter into the rice. Divide rice between 2 plates, top with eggplant mixture and drizzle the yogurt sauce on top. Enjoy!