This is a simple, spicy, vegan recipe for a quick lunch.
1 cup of chopped eggplant
2 cups of boiled rice
2 tbsp olive oil
4-5 cloves of garlic
1 inch ginger, finely chopped
1 bay leaf
1 inch cinnamon or 1 tsp cinnamon powder
1 tsp cardamom powder or 1 whole cardamom
4 to 5 fennel seeds
salt to taste
1 tsp chilli powder
a pinch of crushed black pepper
In a deep cooking dish/ pan add oil, ginger, garlic and bay leaf and fry for a minute. Add cinnamon, cardamom, cloves and fennel seeds and fry for a minute. Now add chopped eggplant and mix it all up, cover it and cook till the eggplant is soft and tender.(You can add about 50 ml of water and cook if it helps make the eggplant softer.) Add salt, chilli powder pepper and finally rice and mix it up. Cook for a minute, turnoff the heat and let it stand for 3 minutes before serving. Serve hot.