Pilaf With Eggplant Recipes

Ingredients :

4

3 tbsp

2

1

1 cup

2 cup

small eggplant (aubergines)

olive oil

tomatoes, peeled, seeded and chopped

clove garlic, crushed

long grain rice

hot chicken stock

freshly ground black pepper

1. Cut the eggplants in half lengthways then into 1 cm thick slices.

2. Sprinkle with salt.

3. Set aside for 15 minutes.

4. Rinse well.

5. Pat dry with paper towels.

6. Heat the olive oil in a large casserole.

7. Sauté the eggplant slices until lightly browned on both sides.

8. Add tomatoes and garlic.

9. Simmer over low heat for 5 minutes, stirring occasionally.

10. Add rice and seasoning.

11. Combine thoroughly.

12. Pour in the hot stock.

13. Bring to the boil.

14. Lower the heat.

15. Simmer, covered until the rice has absorbed all the liquid (about 25 minutes).

16. Place the casserole over the lowest possible heat.

17. Cook 15 minutes more.

18. Serve hot or cold with a side dish of natural yoghurt.

Serves 4

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