Pilaf with Eggplant
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g rice
- 1 onion (s), chopped
- 2 m. Eggplant (s), very finely chopped
- 1 tomato (s), peeled, chopped
- 2 bell peppers (pointed peppers), cut into rings
- Vegetable oil for frying and deep-frying
- salt
- 400 ml water
Print Recipe
Pin Recipe Instructions
- Wash the rice and roast it with the chopped onion in hot oil. Then add the skinned, chopped tomatoes and the water. Add salt as needed. Finish cooking the rice.
- Fry the very finely chopped aubergines. Fry the peppers cut into rings in a little oil. Fold both under the finished rice and serve.
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