1. Prep Eggplants

• Peel and cut eggplants into bite-sized cubes.
• Sprinkle with salt and let sit 15 minutes to remove bitterness.
• Pat the eggplant dry.
• Fry in 2 tablespoons of oil over medium until tender and golden (10-15 minutes). Set aside.

2. Marinate Tofu

• Press and remove excess liquid from tofu. Crumble tofu into a bowl.
• Add 2 Tbsp soy sauce, 1 Tbsp olive oil, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder. Combine, and set aside to marinate.

3. Parboil the Rice

• Bring pot of water and 2 Tbsp salt to boil.
• Add 3 cups of rinsed Basmati rice and cook 7 minutes. Strain and set aside.

4. Prepare the Eggplant Mixture

• In a non-stick pan, heat 2 tablespoons of oil. Fry the onion until translucent.
• Add garlic, sauté 1 minute.
• Stir in tomato paste, cook 1 minute.
• Add the marinated tofu. Add 3/4 tso black pepper, 1 tsp turmeric, 1/2 tsp curry powder, and 1/4 tsp salt. Sauté 2–3 minutes.
• Add puréed tomato. Cover and simmer 15 minutes, until thickened.
• Stir in cilantro and fried eggplant.

5.  Assemble & Steam

• In a large non-stick pot, add 1 tablespoon oil and 1 tsp of brewed saffron. Arrange potato slices on the bottom.
• Add a layer of rice, then spread 1/3 the eggplant mixture. Add 1/3 tsp cumin and 1/3 tsp cinnamon.
• Repeat layers and add 1/3 cumin and 1/3 cinnamon.
• Cover and steam over low heat 45 minutes.

6.  Serve

• Stir to combine the layers. Serve with tahdig on the side.