Pilaf with eggplant in Turkish
97 80 минут 4 порции
Ingredients for Pilaf with eggplant in Turkish
- Meat - 400 g
- Eggplant - 2 PCs
- Vegetable oil - 1/2 stack.
- Onion - 1 piece
- Garlic - 2 the tooth.
- Tomato - 1 piece
- Figure - 1.5 stack.
- Butter - 1 tsp.
- Black pepper
Step by step instruction of cooking Pilaf with eggplant in Turkish
Eggplant peel, cut into strips, sprinkle with salt and leave for 15 minutes
Then dry and fry in vegetable oil
Until Golden brown
To lay down that way in a bowl, preferably with non-stick coating in which to cook rice
The meat is fried in the same oil, which was roasted eggplant, to evaporate some water
Onions sliced rings, and diced tomato
As soon as the meat begins to fry, throw back the onion
And garlic crushed
Add tomato, salt, pepper, simmer for 5-7 minutes
Spread the meat on the eggplants
On top lay the washed rice and pour 2.5 cups of water, allow to boil, close the lid and simmer for 20 minutes, until tender, then turn off the heat and allow to stand for 10 minutes
turn upside down on a plate and serve it hot