Vegetarian Rice Pulao with Roasted Aubergine

Happy Monday and it is back to the grind.  Here is another simple and quick meal to whip up tonight.

Vegetarian Rice Pulao with Roasted Aubergine

Ingredients
Basmati Rice
2 Potatoes cut up in small cubes
Canned or fresh tomatoes
One onion
5 -6 pieces of garlic
mushrooms
frozen peas
cilantro
Patak Brand Madras Curry or Biryani Mix
Salt
Vegetarian stock
Eggplant

Method:
Cook your rice
In a seperate pan, saute the onions and garlic till it is slightly brown
Add the potatoes as well as the tomatoes and cook till potatoes are soft
Saute the mushrooms and also add the green peas
Then add the Patak's brand Madras curry paste or Biryani mix - 2 Tablespoons - add more if you like it spicy and mix it with the other ingredients.
Add 1/2 cup of Vegetarian stock
Once this is done add your cooked rice and mix.

Slice up the eggplant and add your favorite seasoning - chat masala, lemon pepper or any other seasoning you may have and bake in the oven for about 20 minutes until the edges look crisp.

When you are ready to serve you can garnish your rice dish with cilantro and serve with the roasted eggplant as well as yogurt.

Enjoy your meal, Douzo Meshiagare (Japanese), Sihk faahn (Cantonese - Eat), Buon Appetito (Italian), Afiyet Olsun (Turkish), Smacznego (Polish) and of course Bon Appetit!