120 minutes
A delightful and aromatic dish that combines eggplant, rice, and vegetables with fragrant spices.
teaspoons
Eggplant, peeled and cut into ½-inch rounds
each
Jasmine Rice, soaked
cups
tablespoons
Garlic Clove, peeled
each
Carrots, sliced into rounds
each
Cauliflower, florets separated
0 oz
each
Hot Water
cups
teaspoons
Amba
teaspoons
Turmeric Powder
teaspoons
1. Prep Eggplant and Rice
Generously salt the eggplant slices and let them rest on a sheet pan for 30 minutes. Soak the rice in water for the same duration.
2. Roast Eggplant
Rinse the salt from the eggplant, gently squeeze out any remaining water, brush with olive oil, and broil for 30-35 minutes until deeply roasted.
3. Broil Vegetables
Mix garlic, carrots, and cauliflower with salt and olive oil. Spread on a sheet pan and broil for about 20 minutes until tender and charred.
4. Assemble the T’bit
Line a pot with roasted eggplant, topped with soaked rice, broiled vegetables, and a cinnamon stick.
5. Cook with Spiced Liquid
Combine hot water with tomato paste, amba, turmeric, and salt. Pour over the rice and vegetables in the pot and cook covered on low heat for 25 minutes.
6. Rest and Serve
After cooking, let the T’bit rest covered for an hour. Invert the pot onto a serving platter to reveal the layered dish before serving.
Select firm, shiny eggplants with smooth skin and no blemishes. They should feel heavy for their size, indicating freshness and a meaty inside.
Toast whole spices such as cumin, coriander, and cinnamon before grinding to release oils and intensify flavor, providing a more complex aroma.
Sauté onions until deeply caramelized for sweetness and savory depth. Cook aromatics like garlic and ginger just until fragrant.
Use a heavy-bottomed pot or Dutch oven for even cooking and to prevent scorching, crucial for developing deep flavors.
Slice and generously salt the eggplant to draw out bitterness and excess moisture. Let them sit for about 20-30 minutes, then pat dry.
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