Simple with fresh punch from the mint raita!
Preheat oven to 450*F (230C). In a large bowl, toss together the eggplant, diced onion, garlic, olive oil and a generous seasoning of salt and pepper. Place in the oven and roast for 25 minutes, or until the eggplant is caramelized.
Meanwhile, place the Dainty Basmati Rice, cinnamon stick, Bay leaf, butter, and stock in the bowl of a rice cooker. Close the lid and cook.
In a small bowl, stir together the yogurt and mint. Season with salt and pepper.
When the rice is done, gently fold the roasted eggplant mixture into the rice. Adjust seasoning with salt and pepper. Serve onto plates and place a dollop of the yogurt on top with a sprinkling of the feta if using. Serve with a lemon wedge on the side.
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