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Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g%
Prep Time
Cook Time
Total Time

20 min.

45 min.

65 min.



Indian Shrimp Eggplant Brown Rice Bowl

Ghee butter and vegetables are a delectable mix to nourish your family.


2 tbsp. of clarified butter (Ghee)
1 eggplant cut in 1 inch cubes
1 cup -2 cups of tomato puree or crushed tomato
1 whole large onion diced
1 shallot diced
2 garlic cloves minced
1 tsp. of ground coriander
1 tbsp. of curry leaves minced
1/2 tbsp of oregano leaves minced
1/2 tbsp. of cilantro leaves minced
1 lemon juiced
Brown Rice:
1/2 tbsp. of Ghee
2 cups of rice
1 bay leaf
1 celery stalk chopped finely
1 garlic clove minced
Himalayan pink salt and pepper to taste
4 cups of vegetable broth
1/2 lb. of shrimp (peeled and deveined)


1Heat a medium sized pot on med-high heat. Add 1/2 tbsp of Ghee. Once melted add onion and celery. Sauté until translucent. Add rice, garlic. bay leaf, and salt/pepper. Mix well for 5 mins. Add the vegetable broth. lower heat to med/low and place a lid on the pot to bring a boil. Once brought to a boil reduce heat to simmer until all liquid is absorbed (40 mins.)
2While the rice is simmering heat a deep pan or stew pot at medium high heat, and add Ghee. Then add onions, garlic, and eggplant. Using a wooden spoon or spatula, scrape and mix well until eggplant begins to reduce liquid and onions are translucent (10-15mins.) Add the rest of your seasonings. Mix well, once eggplant appears soft, add tomato pureé or crushed tomatoes. Place the lid on and let simmer on low heat.
3Once mixture has come to a boil, the sauce consistency should be thick but thin. If the sauce is too thick add a little veggie stock (1/2 -3/4 cup.) Add shrimp and cook for 3-5 mins. Turn off the heat and stir in lemon juice.
4Serve hot over brown rice. Enjoy!

Cook's Tips:

When used in moderation, ghee is a great way to ingest Vitamins A, D, E and K as well as fatty acids CLA and butyric acid.