Eggplant Rice

Hello Dear Friends,

Today I decided to try a different recipe for iftar. Actually, I was going to make rice with tomatoes, but when I saw the eggplants in the crisper, I said, "How good would it be to have eggplant in this rice?"

After all, it happened :) We loved the combination of Rice+Tomato+Eggplant as a family!

In this recipe, I took the rule of 1 cups for 1,5 cup of rice, but there is a trick.

Since you add grated tomatoes to the rice, if you add 3 glasses of water, it will become runny. For this reason, measure the tomato grater in the glass that you measure the rice in.

For example, since my tomatoes are small, they came out 1-1 fingers less than 2 glass of water, so I finished it by adding some water to it. Then, after roasting the rice, I added 2 glasses of water and it was just right.

If you follow the measurements, you will prepare a great pilaf.

Love…

Ingredients for Eggplant Rice Recipe

• 2 cups of rice
• 2 pieces of tomato
• 1 medium onion
• 1 chicken bouillon
• 1 spoonful butter
• 2 tablespoons of oil
• A little salt can be added according to your taste.
• 1 pinch of parsley (finely chopped)
• 1 pinch of fresh mint (finely chopped)
• 2 water glass of water
• 2 medium eggplants
• oil for frying

How to Make Eggplant Rice Recipe?

1. Wash the rice and let it rest for about 15 minutes in warm water with salt.
2. Peel and dice the eggplants. Fry the chopped eggplants and put them on a napkin lined plate.
3. Chop the onion and grate the tomatoes.
4. Take butter and vegetable oil in the pan, add the onions and fry them until they turn slightly pink. Add the tomatoes and bouillon to the onions and fry for another 1-2 minutes.
5. Add the drained rice to the pot and fry for 2 minutes.
6. Finally, add 2 glasses of hot water, mix and cook on low heat until the water is absorbed by closing the lid of the pot.
7. Take the rice that absorbs the water from the stove. Add the fried eggplants and chopped mint and parsley to the pot and mix.
8. Cover the pot with a lid, close the lid tightly and leave to infuse for 10 minutes. Serve hot.