Rice with Eggplant

by Editorial Staff

Eggplant rice is a great option for a lean menu.

Ingredients

  • Round rice – 100 g
  • Water – 200 ml
  • Eggplant – 200 g
  • Onions – 1 pc.
  • Vegetable oil – 4 tbsp
  • Salt – 0.5 teaspoon
  • Soy sauce – 3-4 tbsp
  • Green onions – to taste

Directions

  1. How to cook eggplant rice:
  2. Pour the rice with water, bring to a boil and cook over low heat for 15 minutes.
  3. Peel and cut the eggplants into 1 cm cubes.
  4. Sprinkle with salt and leave for 10 minutes. Then rinse and dry the eggplants. Peel and chop the onion.
  5. Heat 1 tablespoon in a frying pan. a spoonful of vegetable oil. Fry the onions, stirring occasionally, over medium heat for 7-10 minutes.
  6. Heat 3 tablespoon in a frying pan. tablespoons of vegetable oil. Put the eggplants and fry them, stirring occasionally, over high heat until golden brown (7-10 minutes),
  7. Mix eggplant, onion, and rice. Stir the rice with eggplant and onion.
  8. Pour in the soy sauce, stir thoroughly, cover and simmer the rice with eggplant over low heat for 5-7 minutes. Chop the green onion.
  9. When serving rice with eggplant, sprinkle with green onions.

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