Name: Mediterranean Eggplant Rice
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8 servings
Ingredients: 2 cups of baldo rice; 2~3 belt eggplants; 2 medium-sized, grated onions; 1 grated tomato; 1/4 cup olive oil; 2 cups of water; 4 teaspoons of salt; 1 teaspoon black pepper; 4 teaspoons of sugar; 2 teaspoons of allspice; 2 teaspoons of mint; 1 teaspoon cinnamon; For frying:Half cup olive oil

Eggplant, whose homelands are China and India, is a vegetable that grows in hot climates. This vegetable is rich in vitamins B, C, and K. It contains phosphorus, potassium, and magnesium. In addition to strengthening the bones, it relaxes the stomach and digestion. Since it has a low-fat value, it is used in the treatment of obesity. It is usually included in juicy food and salad recipes. If your ingredients are ready, we can start the practical eggplant pilaf recipe that you cannot get enough of.

How Many Calories is 1 Serving of Eggplant Rice?

One serving of eggplant pilaf is approximately 115 calories. Since eggplant, which contains dietary fiber, has a low cholesterol and fat value, you can add this recipe to diet lists.

Mediterranean Eggplant Rice

Ingredients

2 cups of baldo rice
2~3 belt eggplants
2 medium-sized, grated onions
1 grated tomato
1/4 cup olive oil
2 cups of water
4 teaspoons of salt
1 teaspoon black pepper
4 teaspoons of sugar
2 teaspoons of allspice
2 teaspoons of mint
1 teaspoon cinnamon

For frying:

Half cup olive oil

Mediterranean Eggplant Rice

Instructions Hide Photos

After washing the eggplants, peel them and cut them into small cubes. Put the rice in another bowl.
Add enough hot water and salt to cover the rice and let it stand for 10 minutes, then wash it in cold water several times and let it drain. Take the eggplants out of the salted water, squeeze them lightly to remove the water, and dry them with paper towels. Put the olive oil in a skillet and heat it.
Add the eggplants, cut into cubes, and fry them. Drain its oil by taking it on a paper towel. Put olive oil in a pot and heat it. Add the grated onions and roast until they turn pink. Add the grated tomatoes to the onions and continue roasting. Add water, 2 teaspoons salt, 2 teaspoons sugar, 1 teaspoon black pepper, 2 teaspoons allspice, 2 teaspoons mint, and 1 teaspoon cinnamon.
When the water boils, add the drained rice. Stir once. Spread the eggplants on top. Cover the lid and cook over high heat at first; after boiling, cook over low heat until the rice absorbs the water.
After removing it from the stove, let it rest with the lid closed. Blend the pilaf with a wooden spoon. Bon appetit!

Serving Suggestions

You can serve the eggplant pilaf with mutancana and pepper pickles.

Expert Tips

Before starting the recipe, soak the eggplants in salted water for 15 minutes. This will remove the bitter taste.
To make the rice grainy, soak it in hot water for 30 minutes in a different bowl.
Roast the rice for an average of 3 minutes.
You can use chicken bouillon or broth while cooking the pilaf. In this way, its flavor will increase.
To prevent the rice from sticking to the bottom, first cook over high heat and then on low heat.

Recipe Categories

Rice Recipes Vegetarian Recipes

Ingredients

Instructions Hide Photos Show Photos

Recipe Categories

Similar Recipes

Instructions Hide Photos