Cooking description:
Below I will tell you more about how to make eggplant pilaf. Raisins can be substituted for dried cranberries or cherries. Pine nuts can be added to the rice if desired. The dish can be served on its own or as a side dish.
Purpose: For lunch / For dinner
Main Ingredient: Vegetables / Eggplant / Cereals / Rice
Dish: Hot dishes
Cuisine geography: Eastern
Diet: Lean meals / Vegan dishes
Ingredients:
- Eggplant - 500 Grams
- Rice - 1 Glass (basmati)
- Onions - 1/2 Pieces
- Tomatoes - 2 Pieces
- Raisins - 2 Tbsp. spoons
- Zira - 1/4 Teaspoon
- Sugar - 1.5 Teaspoons
- Allspice ground pepper - 1/2 Teaspoon
- Water - 2 Glasses
Servings: 2
How to cook "Pilaf with eggplant"
Prepare all ingredients.
Preheat oven to 200 degrees. Cut the eggplants into cubes, drizzle with vegetable oil and bake for about 25 minutes until brown.
Peel the onion and cut into half rings thinly. Make a criss-cross cut on the tomatoes, pour boiling water over them. Then peel and cut into cubes.
Fry the onion and cumin for about 5 minutes.
Add raisins, rice, sugar, tomatoes and all the spices. Simmer all together for 5 minutes over low heat.
Pour boiling water over the rice, stir and cook for about 20 minutes, covered. The rice should soften and all the water should be absorbed.
Add the eggplant at the end and stir gently.
Pilaf with eggplant is ready, bon appetit!