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Olive Oil Pilaf with Eggplants
Ingredients:
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| include preparation: Cut the stems and skin of the eggplant lengthwise into strips. Cut into four lengthwise and then cut into small cubes. Pour in salted water to remove bitter juices. Pick over the rice in a bowl. Cover with hot water, and give you a tablespoon of salt. 10 minutes, then let yourself be washed in cold water and drain. Remove the eggplants from the water, and dry with a paper towel towel.Rub one teaspoon of salt and sugar. Fry until golden brown fry in hot olive oil. Drain on paper towels.Heat add olive oil in medium saucepan and gently cook the chopped onions. Add the peeled and diced tomatoes to give the onions. Stir over the heat until the juice has evaporated. Add 3 3 / 4 cups water, 1 teaspoon each salt, sugar and allspice. Bring to a boil and add the rice. Stir, cover and bring to a boil again over high heat. Lower the heat and cook gently until the rice has absorbed the liquid. Finally, chop the dill and mint and sprinkle over the rice. Place the eggplant over the top. Cover with a very low heat for 5 minutes. Remove from the heat and stand for 15-20 minutes covered. Stir the pilaf lightly with a wooden spoon, without rice. Cover stand.for and a few minutes, then serve hot or cold, if desired. | |
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