Spicy Eggplants with Boiled Rice

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Spicy Eggplants with Boiled RiceWho says eggplants taste bland no matter in whatever way they're cooked? The following recipe will help you cook spicy and delicious eggplants with boiled or fried rice. These eggplants contain Chinese black vinegar and a generous amount of Szechuan peppercorns. Make sure the eggplants used in this recipe are bit raw containing very fewer seeds. You can also stuff these eggplants in dumplings. I prefer to stuff them between brown bread slices to make a quick eggplant sandwich. You can also add shredded chicken in this recipe with some chili flakes. If required, you can keep some more gravy in this preparation. Let's make these yummy eggplants that are not only spicy but fulfilling too.

Spicy Eggplants with Boiled Rice
Spicy Eggplants with Boiled Rice

Hot and peppery eggplants with rice

Enjoy this peppery and delicious eggplant recipe which is flavored with authentic spices and is served with boiled rice which perfectly complements it.

Preparation Time: 30 minutes
Cooking time: 30 minutes
Servings: 4

  • 2 cups rice
  • 800 gm eggplants (nice & big)
  • 1 tsp Chinese black vinegar
  • 1 tsp Szechuan peppercorns (roasted)
  • 1 green chili (finely chopped)
  • 1 tsp ginger garlic paste
  • 200 gm onions (finely chopped)
  • 1/2 tsp light soy sauce
  • few drops of sesame oil
  • 4 tsp olive oil
  • salt to taste


  1. Wash rice under running water and soak them for at least 1 hour.
  2. Wash and dice all the eggplants. Keep aside.
  3. Boil one liter of water in a pressure cooker and add rice in it.
  4. Add salt and close the lid.
  5. After two whistles, switch off the flame and let the pressure subside down on its own.
  6. Drain excess water and keep the boiled rice aside.
  7. Coarsely ground Szechuan peppercorns and keep aside.
  8. Take a deep non stick pan and heat olive oil in it.
  9. Add ginger garlic paste with chopped onions and saute till the latter turns golden brown.
  10. Add green chili and stir fry for a minute.
  11. Add diced eggplants and season with Szechuan peppercorn powder, black vinegar, light soy sauce, sesame oil and salt.
  12. Switch the flame to low and saute eggplants for about 3 to 4 minutes.
  13. Close the lid and simmer for about 8 to 10 minutes.
  14. Mash the eggplants with a spatula and simmer for 2 minutes.
  15. Take a serving plate and place a bowlful of boiled rice.
  16. Place a generous helping of spicy eggplants beside the rice.
  17. Serve hot with salad.


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