Cut the eggplants partially into 4 sections.
In a pan, dry roast cinnamon, pepper, clove, dry red chillies, sesame and grind into a coarse paste.
Apply over the eggplant inside out and allow to marinate.
In a cooker, heat some oil, throw in the cumin and cardamom and allow to crackle, add the onions & turmeric and saute for 5-7 minutes.
Now add julienned ginger, tomato, french beans, green chilly paste and allow to cook for 3-5 minutes.
Now add the rice, salt, paneer along with the stock and cook till the rice is fully done.
In a thick deep pan, heat oil and deep fry the marinated eggplants till completely cooked.
Gently dress the fried eggplants with all the roasted cashews and almonds. Mix the soaked raisins into the spicy rice prepared.
Serve hot with onion raita.
Note: Garlic is optional.
Eggplant, Rice, Cinnamon, Sesame seeds, Cashew Nuts, almonds, Raisins, Tomato, Onion, Turmeric, Red Chilli, green Cardamom, green chillies, cumin seeds, black pepper, french beans, ginger, cloves, vegetable oil, cottage cheese, salt