Stuffed Aubergine with Curried Rice

Name: Stuffed Aubergine with Curried Rice
Prep time: 1 h 35 min
Total time: 1 h 35 min
Cuisine: Jamaica
Ingredients: 4 tsp curry powder; 4 tbsp coconut powder, mixed with 60 ml/¼ cup water, or 60 ml/¼ cup canned coconut milk; 4 tbsp coconut powder, mixed with 60 ml/¼ cup water, or 60 ml/¼ cup canned coconut milk; 4 tbsp coconut powder, mixed with 60 ml/¼ cup water, or 60 ml/¼ cup canned coconut milk; 2 large tomatoes de-seeded and chopped; 4 tbsp chopped fresh coriander; salt and pepper; salt and pepper; 2 large aubergines; 1 cup white long-grain rice; olive oil, for frying; 1 large onion, chopped; 2 garlic cloves minced; 2 tsp chopped fresh thyme

Preparation info

Serves
4
as a main course

Difficulty
Easy
Ready in
1 hr 35

Appears in

Eat Caribbean

By Virginia Burke

Published 2005

About

If you use large aubergines, a half will do for each person as a main vegetarian course. Smaller aubergines make a good side dish.

Ingredients

2 large aubergines
1 cup white long-grain rice
olive oil, for frying
1

Americas
Jamaica
Main course
Vegan
Gluten-free
Caribbean

Method

Cut the aubergine lengthways and scoop out the insides but don’t go too close to the skins as you’ll need them intact for stuffing. Use a metal measuring spoon to scoop as it is often sharp. Put aside.
Sprinkle the aubergine flesh with salt and leave for about 15 minutes to remove bitterness and any loose seeds. Rinse and drain. Pat dry with kitchen paper.