An eggplant biryani with chunks of eggplant (brinjal or aubergine) and potato simmered in a spicy, creamy sauce with fresh herbs like dill, cilantro and mint, then smothered with aromatic grains of basmati rice. It's an easy recipe that's also gluten-free, soy-free and vegan, and it can easily be made nut-free. Serve with a vegan cucumber raita on the side for an exquisite Indian themed dinner.