Persian Mama's eggplant stew - Penguin Books Australia

Ingredients

• 2 medium eggplants
• 2 cups basmati rice
• 1 cup olive oil
• 1 large brown or white onion
• 4 cloves garlic
• 2 tablespoons cumin
• 2 tablespoons turmeric (plus another teaspoon for your rice)
• 2 tablespoons paprika
• 2 × 400g tins diced tomatoes
• ½ cup tomato paste
• 1 bunch fresh chives (or 2 tablespoons dried)
• 1 cup natural Greek yoghurt or sour cream
• half a lemon + water and salt (to draw out the eggplant juices)