Bashi Riha (Maldivian Caramelized Eggplant & Chickpea Coconut Masala) – Authentic Maldives Recipe
Sweet seared eggplant simmered in a rich Maldivian roasted-spice and coconut cream reduction.
- Country of Origin
- 🇲🇻 Maldives (South Asia, Asia)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Golden pan-seared eggplant fingers, Cooked chickpeas, Ripe tomatoes, Toasted coriander and fennel, Curry leaves
Ingredients for Bashi Riha (Maldivian Caramelized Eggplant & Chickpea Coconut Masala) (4 Servings)
- 1.25 lbs (or 2.5 cups) golden pan-seared eggplant fingers, prepped into bite-sized pieces
- 1.5 cups cooked chickpeas, washed and trimmed
- 1 cup ripe tomatoes
- 1 medium onion and 3 cloves garlic, finely minced with toasted coriander and fennel
- 1.5 tbsp traditional Maldives seasoning (curry leaves, coconut cream, garlic, ginger)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown golden pan-seared eggplant fingers for 5 minutes.
- Add minced onion, garlic, toasted coriander and fennel, and curry leaves, coconut cream, garlic, ginger, stirring for 2 minutes until deeply aromatic.
- Add cooked chickpeas and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in ripe tomatoes right before serving warm.