Eggplant and Tomato Masala With Chickpeas
Ingredients
- 1 cup uncooked basmati rice
- 3 tablespoons olive oil, divided
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- ½ teaspoon coriander seeds
- 1 medium white onion, halved and thinly sliced (about 2 cups)
- 2 medium Japanese eggplants (about 12 oz.), cut into ½-in. rounds
- 1 14.5-oz. can chickpeas, undrained
- 1 14-oz. can fire-roasted diced tomatoes
- ½ cup finely chopped fresh cilantro stems, plus 2 Tbsp. leaves for serving
- 1 teaspoon kosher salt
- ½ teaspoon garam masala
- ¼ cup plain whole-milk yogurt
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