Eggplant and Rice Dumplings in a Lemon and Tomato Broth
Flavourful with ginger, coriander cumin and mustard seeds - somewhat sweet with a touch of honey and delightfully tart with a touch of chilli!
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For the Lemon and Tomato Broth
250 g cherry/rosa tomatoes
4 Tbsp sunflower oil
½ lemon cut into two wedges, then sliced finely into half moons
2 tsp cumin seeds, crushed
1 tsp black mustard seeds
2 red chillies, dried or fresh, finely chopped
10-15 fresh curry leaves
4 garlic cloves, crushed
400 g can diced tomatoes
3 Tbsp lemon juice
1 Tbsp honey
2 tsp fresh ginger, peeled and grated
2 tsp turmeric
5 cups hot vegetable stock
Salt to taste
For the Eggplant and Rice Dumplings
250 g cooked Spekko Long Grain White Rice, cooled
1 Tbsp sunflower oil
1 medium eggplant, diced into small cubes
½ white onion, finely diced
¼ tsp salt
2 garlic cloves, crushed
2 tsp fresh ginger, peeled and finely grated
¼ cup fresh coriander, chopped.
2 spring onions, finely chopped
Heat 2 Tbsp of sunflower oil in a large saucepan, when hot add tomatoes and cook until charred and blistered. Set aside.
Add the lemon and cook until charred on both sides. Set aside with the tomatoes.
Turn the heat down to medium and add the rest of the sunflower oil to the pan, add the cumin, mustard seeds, chillies, curry leaves and garlic. Cook until just fragrant.
Add the can of tomatoes, lemon juice, honey, charred tomatoes and a pinch of salt. When combined add 5 cups of hot stock.
Simmer for 10-15 minutes until slightly reduced and aromatic.
Meanwhile prepare the rice balls. In pot, heat the sunflower oil, cook the eggplant and onions until softened and browned. About 8-10 minutes and salt to taste, about ¼ tsp.
Add the garlic and ginger and cook for a further 3 minutes until fragrant.
In a large bowl, combine the cooked rice, coriander, spring onions and eggplant mixture, make sure it is thoroughly mixed.
Using wet hands shape the eggplant and rice mixture into balls, squeezing slightly to stick together, they should be slightly smaller than golf ball sized. About 35-40 g each.
To serve add eggplant and rice balls to a hearty bowl of the lemon and tomato broth and garnish with fresh coriander and the charred lemon slices.