Eggplant Rice Rice Recipe
A garnish rice, a accompanying or main course. The exquisite flavor of the fried eggplant meets rice. It suits almost every meat grill, meatballs, chickens. Enjoy your meal!
Ingredients:
For: 4 People
Prep: 15 Min
Cook: 10 Min
| Eggplant (Medium Size) | 2 Qty |
| Baldo Rice | 2 Cup |
| Butter | 2 Tbsp |
| Liquid Oil | 2 Tbsp |
| Sunflower Oil (For Frying) | 2 Cup |
| Salt | 1 Tsp (large) |
| Black Pepper | 1 Tsp |
Steps:
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Put the rice in a strainer and rinse it several times. Soak in warm water with a teaspoon of salt added.
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Peel and salt the eggplants and dice them. Soak in salted water for ten minutes. Heat the sunflower oil in a deep pan.
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Remove the eggplants and pat dry on a paper towel. Throw it into the hot oil and fry it until it turns golden brown and remove it again on a paper towel and remove the excess oil.
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Take the butter and oil in the rice cooker and heat it without burning it. Drain the rice and add it and fry it until the rice becomes transparent, taking care not to break it.
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Add the hot water to the rice, paying attention to one to one and a half measure, add salt, put on low heat, close the lid and let it cook. When the rice is cooked, take it off the heat, cover it and let it rest for ten minutes. Before serving, mix it with fried eggplants and add black pepper and serve warm. Enjoy your meal!
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Note: If you are going to consume it as a main course alone, an ice-cold tzatziki with plenty of fresh mint would suit this rice!
25 Min
