So this dish was named by my guests, a long time ago. The principle of preparation like pilaf, but rice instead of barley. Today, I present it for Your judgment. Help yourself.
|Cooking time 60 minutes||Number of servings 6|
Eggplant wash, cut into cubes. A little salt and leave to stand for 10 to 15 minutes.
Rinse the pearl barley and pour 3 cups of boiling water.
I use the BARLEY from TM Mistral, the quality at the highest level.
Bring to boil, add sugar ( for the best cooking of grits) cook 40 minutes on low heat.
Watch out not to boil away and does not burn. Periodically stir.
At the end of cooking salt.
At this time, the onions and carrots to peel and slice. Onion cubes, carrots - straws.
1 tbsp vegetable oil to fry onions until transparent.
Then add to the onions carrots and fry until soft, stirring continuously.
It will take 10 minutes.
Coriander, cumin and caraway seeds crushed in a mortar.
Wash the eggplant under running water, drain off the liquid.
Put in sauce pan to the vegetables, pour in the remaining oil.
Fry on high heat 5 minutes, stirring. This will prevent the eggplant absorb much oil, leaving the slices intact.
The fire abated.
Add spices, black pepper, turmeric.
Add the chopped garlic.
Put it to the vegetables, mix well.
Fry a couple of minutes to combine flavors.