An Anatolian classic of buttery tomato rice pilaf steamed with fried eggplant cubes. Vegetarian and gluten-free.
Ingredients
Instructions
- 1
Soak the rice in warm water for 20 minutes, then rinse until the water runs clear and drain.
- 2
Peel the eggplants in stripes, cut into 2 cm cubes, sprinkle with 3 g of the salt, leave for 15 minutes and pat dry.
- 3
Heat the sunflower oil in a pan and fry the eggplant in batches for 5-6 minutes until golden; drain on paper towels.
- 4
Melt the butter in a large pot and cook the finely chopped onion for 4-5 minutes; add the grated tomato and cook for 4 minutes.
- 5
Add the rice and stir for 2 minutes. Pour in the hot water, add the remaining salt and the black pepper, and spread the fried eggplant on top.
- 6
Bring to a boil, cover and cook on low heat for 15-17 minutes until the water is absorbed.
- 7
Take off the heat, place a paper towel under the lid and let rest for 15 minutes. Fluff gently and serve.
Nutrition
Per serving
| Calories | 350 kcal |
|---|---|
| Protein | 5 g |
| Carbs | 49 g |
| Fat | 15 g |
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