Mchuzi wa Biringani with Coconut Rice

Ingredients

• 2 large eggplants, cut into cubes 2 large eggplants, cut into cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional, for heat) 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• For the coconut rice: For the coconut rice:
• 1 cup (200g) basmati rice 1 cup (200g) basmati rice
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) water 1 cup (240ml) water
• 1/2 teaspoon salt 1/2 teaspoon salt

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 14g
• Carbohydrates (total, sugars): 38g, 8g
• Protein: 5g
• Fiber: 7g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the diced tomatoes to the pan and cook until they start to soften.
3. 3.
   Stir in the ground cumin, ground coriander, turmeric powder, paprika, and cayenne pepper (if using). Cook for another minute to toast the spices and release their flavors.
4. 4.
   Add the cubed eggplants to the pan and stir well to coat them with the spice mixture.
5. 5.
   Pour in the coconut milk and season with salt. Reduce the heat to low, cover the pan, and simmer for about 20 minutes, or until the eggplant is tender and the flavors have melded together.
6. 6.
   While the eggplant stew is simmering, prepare the coconut rice. Rinse the basmati rice under cold water until the water runs clear.
7. 7.
   In a separate saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil over high heat, then reduce the heat to low, cover the saucepan, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
8. 8.
   Fluff the cooked rice with a fork and keep it warm until ready to serve.
9. 9.
   Once the eggplant stew is ready, taste and adjust the seasoning if needed. Serve the Mchuzi wa Biringani over the fragrant coconut rice and garnish with fresh cilantro.

Treat your ingredients with care...

• Eggplants — To ensure the eggplants cook evenly, make sure to cut them into uniform cubes. You can also sprinkle some salt over the cubed eggplants and let them sit for 10 minutes before cooking to remove any bitterness.
• Coconut milk — Shake the can of coconut milk well before using to ensure the creamy part is well mixed with the liquid. If the coconut milk has separated, simply whisk it together until smooth before adding it to the recipe.

Tips & Tricks

• For a spicier version, increase the amount of cayenne pepper or add chopped chili peppers to the sauce.
• If you prefer a smoother texture, you can blend the sauce before adding the eggplants for a creamy consistency.
• Serve the Mchuzi wa Biringani with a side of naan bread or chapati to soak up the delicious sauce.
• To add some crunch, sprinkle toasted coconut flakes or chopped roasted peanuts on top of the dish.
• Leftovers can be refrigerated and reheated the next day for an even more flavorful meal.

Serving advice

Serve the Mchuzi wa Biringani with coconut rice in individual bowls or on a large platter. Garnish with fresh cilantro leaves for a pop of color and freshness. Accompany the dish with a side of naan bread or chapati to complete the meal.

Presentation advice

To create an appealing presentation, place a generous portion of the Mchuzi wa Biringani in the center of the plate and arrange a mound of coconut rice alongside it. Drizzle some of the sauce over the rice and garnish with a sprig of fresh cilantro. Serve with warm naan bread or chapati on the side.