Purslane, grows on its own terms a colorful and nutritious weed. The taste of this plant varies with the time of the day it is eaten and usually tends to be tarter in the mornings and more mellow and almost sweet in the evenings.
So, it was a happy and colorful marriage, when I paired it with eggplant and peanuts in this colorful rice dish. Given how much we all liked it, chances are this will be a long lasting marriage. In that, we shall see the duo and welcome them again, next summer.
Eggplant and Purslane Pilaf with Peanuts
Yields: 4 to 6
Prep Time: 15 min.
Cook Time: 30 min.
- 1/3 cup raw shelled peanut
- 2 tablespoons oil (olive or mustard)
- 1 teaspoon black mustard seeds
- 1 small red onion, diced
- 11/2 teaspoons ginger paste
- 2 dried red chilies
- 1 medium sized eggplant, diced
- 1 cup of basmati rice, washed throughly
- 2 cups of water
- 3/4 teaspoon turmeric
- Salt to taste
- 1/2 cup finely chopped purslane
- In a skillet, dry roast the peanuts until they are a few shades darker and are fragrant, this will take about 5 minutes, and needs to be watched and shaken while cooking.
- Set the peanuts aside.
- In a cooking pot add the oil and heat on medium heat for about 45 seconds.
- Add in the black mustard seeds and wait until the mustard seeds begin to pop.
- Add in the red onion and the red chilies and stir well and sautee for about 4 minutes until the onion melts and is translucent.
- Add in the eggplant and stir well. Cover and lower the heat and let the eggplant cook for about 4 minutes, it should be somewhat tender at this point.
- Add in the rice and the water and mix well.
- Add in the turmeric and the salt and when the water is simmering, cover and cook for about 15 minutes.
- Remove the cover, at this point the water should be almost absorbed and the rice fluffy and yellow.
- Stir in the purslane and the peanuts and mix with the light hand.
- Cover and cook for another 3 minutes and turn off the heat and let the rice rest for 5 minutes before serving.