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Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking
What you'll need
Olive oil | Salt | Black pepper | Cooking pot | Chopping board | Knife | Strainer | Cooking pan
Cooking Instructions
Ingredients
Step 5 : Make the Salad
For the salad, cube cucumber, deseed and chop red chili (spicy), and chop coriander, saving some for garnish. Squeeze lemon over cucumber, chili (spicy), reserved onion, and tomato in a bowl. Season with
black pepper and salt.
400 liters Water for Rice
180 g Basmati Rice
150 g Red Onion
7 g Garlic
10 g Ginger
300 g Fresh Tomato
350 g Eggplant
400 g Chickpeas
150 ml Water
400 g Coconut Milk
0 g Bay Leaves
1 g Cumin Seeds
2 g Turmeric Powder
2 g Chili Powder
1 g Cinnamon Stick
140 g Cucumber
20 g Red Long Chilli
8 g Coriander Leaves
120 g Fresh Lemon
Allergens
Step 1 : Cook the Rice
Rinse basmati rice under water until clear. In a pot, boil salted water, add rice, and cook uncovered for 1 minute. Cover, reduce heat to low, and simmer for 12 min. Turn off heat and let sit
Nutritional Information
Energy (kJ/kcal)
1007
Protein (g)
36
Carbohydrates (g)
173
Fibers (g)
32
Sugar
24
Fats (g)
30
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The nutritional information provided is only for ingredients supplied by COOKFRESH.
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Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.
Step 3 : Sauté the Eggplant
In a pan over medium-high, heat oil. Sauté eggplant for 4-7 minutes, then add onion, seasoning with salt and pepper until translucent. Add garlic and ginger, cooking until fragrant, followed by tomato and spices for 30 seconds, stirring well.
Step 2 : Prep the Ingredients
Finely chop red onion, garlic, and ginger. Cube tomato and eggplant. Drain and rinse chickpeas, setting aside a portion of the onion and tomato
Step 4 : Simmer the Sauce
Add water and coconut milk, bringing to a boil then simmering on medium-low until eggplant softens (about 7-10 minutes), mashing some eggplant chunks. Add chickpeas and simmer for another 3-5 minutes.
Step 6 : Serve and Enjoy!
Serve eggplant masala garnished with remaining coriander, alongside basmati rice and fresh salad
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