We like to mix things up a bit so that we can smuggle in a bit of variety. We love to mix rice because it is an opportunity for extra fibre. Here we mixed white and red rice. In order to get the checkerboard effect, we cooked the white and red rices separately and the brought it together before serving. If you cook the red and the white together, you'll get a pot of luxurious, sepia coloured rice. Both are equally delicious.
Aubergine aka eggplant, aka brinjal is showcased in many cuisines. It has a spongey texture thus you need to cook it in harsh flavours and let it soak it up. Here’s a powerful cocktail for you to try out. Don't be shy about making more sauce- it will seep into the rice and make it all delicious.
Cooked Grain Guru Red rice
Cooked Jasmine rice
1 aubergine (eggplant), julienned
1 spring onion, chopped finely
3 slices of fresh ginger
2 cloves of garlic, bashed then roughly chopped
1 red chilli, sliced
White sesame seeds
A cute side dish of fresh silken tofu is super refreshing for these summer days and it cleans your palate from the fragrant aubergine.