Prep Eggplants

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

Marinate Tofu

1. Press and remove excess liquid from tofu. Crumble tofu into a bowl.
2. 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.

Parboil the Rice

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

Prepare the Eggplant Mixture

1. In a non-stick pan, heat 2 tablespoons of oil. Fry the onion until translucent.
2. Add garlic, sauté 1 minute.
3. Stir in tomato paste, cook 1 minute.
4. 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.
5. Add puréed tomato. Cover and simmer 15 minutes, until thickened.
6. Stir in cilantro and fried eggplant.

Assemble & Steam

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

Serve

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