Thai Baby Eggplant Rice: 25-Min Recipe

A microwave can swiftly put together a vegetable rice for lunch/dinner or an office lunchbox.
Miniature eggplants are fried with corn, zucchini, basil & tossed up with brown rice for a healthy meal.

Ingredients

• 2 cups uncooked brown rice, pre-soaked for 30 minutes
• 4 cups water
• 1 cup chopped baby eggplants
• 1 cup corn kernels, steamed

Ingredients, continued

• 1 cup cubed zucchini
• 4-5 fresh basil leaves + extra for garnish
• 2 tbsp red chilly paste

Ingredients, continued

• 2 tbsp oil
• 3 tbsp garlic paste or ginger-garlic paste
• 3 tbsp coconut milk
• Salt to taste, about 1½ tsp

Method

• Drain the soaked rice and rinse.
• Cook the rice in a microwave-safe bowl with the water for 18-20 minutes and check if cooked.
  Keep aside.

Method, continued

• Pour the oil into the bottom of another large microwave-safe & add the garlic paste.
  Microwave for a minute & add the red chilly paste.
  Microwave for about a minute again.
• In the same bowl add the baby eggplants, cooked corn, zucchini cubes, basil and microwave for about 3-4 minutes till just about stir-fried.

Method, continued

• Take out of the microwave and add in the cooked brown rice, salt.
  Toss together and microwave for another 1-2 minutes.
• Add in the coconut milk and mix.
  Garnish with the basil leaves and serve; serves 2-3.

Tips
Instead of corn you may like to use pre-steamed baby corn or bell peppers. Or replace the zucchini with 1-inch pieces asparagus.
Else cut the quantity of zucchini in half and add ½ cup asparagus.
Chicken lovers may add a few pieces shredded boiled chicken while heating the rice with the vegetables.
In addition to chilly sauce, consider adding ½ tsp black pepper powder, dash soy sauce.
Recipe: Kind courtesy Godrej Appliances