Eggplant Pilaf Recipe,Homemade Eggplant Pilaf Recipe,How to make Eggplant Pilaf,Eggplant Pilaf ingredients,Homemade Recipes
This Eggplant Pilaf Recipe is taken in 1 cup of rice to 1.5 cups of water based on the rule, but as a trick; You add 3 tablespoons of water to the shredded tomatoes in the pilaf. For this reason, measure the rice and measure the rind of tomatoes in the glass.
Ingredients for Eggplant Rice:
2 cups of pyrin
2 tomatoes
1 medium onion
1 chicken bullion
1 tablespoon butter
2 tablespoon oil
very little salt can be added according to your taste
1 pinch parsley (finely chopped)
1 pinch of fresh mint (finely chopped)
2 cups of water
2 medium eggplants
oil for frying
How to make eggplant pilaf:
Rinse the rice and let it rest in the warm water for about 15 minutes.
Chop the aubergines with variegated seeds and cubes. Fry the eggplants that you are, and take a napkin-laden table.
Chop the onion and shred tomatoes.
Get a saucepan with butter and oil, add the onions gently cook until they begin to color on. Add tomatoes and blooms over the onions and roast for another 1-2 minutes.
Add the rice to the pan and fry for 2 minutes.
Finally, add 2 cups of hot water, stir and cook over low heat until you have the water by turning off the lid.
Get the heat from the fire. Add fried eggplants and chopped mint and parsley in a pot and mix.
Cover the pan with a cover, cover the cover tightly and let it bend for about 10 minutes. Serve hot.