Ingredients:
• 1 cup – Wheat berries
• 1 – medium eggplant, cut into a 3/4-inch dice
• 1/2 tsp – Red Chilli powder, like Cayenne
• 1/4 tsp – Turmeric
• 1/2 tsp – Garlic powder
• Salt to taste
• 1 tsp – Garam Masala powder or curry powder
• 2 tbsp – cashew nuts, chopped
• 2 tbsp – golden Raisins
• 2 tsp – vegetable oil, like canola
• 1 tsp – Mustard Seeds
• 4 – small Tomatoes or two medium ones, cut into a fairly small dice
• 1 tbsp – minced, fresh Rosemary
• Salt to taste
Method:
- Pick over wheat berries for any impurities, place in a strainer, and wash under running water. Cook the berries like you would cook pasta – in lots of water with salt added to it – for about 30 minutes to get a chewy, delicious consistency.
- In a baking dish, toss together the eggplant, 1 tsp oil, chilli powder, turmeric and garlic powder.
- Place in an oven at 400 degrees F and bake for about 15-20 minutes or until the eggplant is really creamy and tender.
- Heat the remaining oil in a skillet.
- Add the mustard seeds and, when they crackle, add the cashew nuts.
- Toast until they begin to just change colour. Add the raisins and garam masala and toss to heat through.
- Now add the cooked, drained wheat berries and eggplant and stir well to mix.
- Add salt and turn off heat.
- Stir in the tomatoes.
- Add minced rosemary. Cilantro or basil would also be great here.