Eggplant lovers here! How about making room for eggplant with rice on your tables? This wonderful taste, which will come to your tables like a headliner, will enchant you with its taste! We seem to hear you say, ‘Can eggplant be rice or not’! Put your prejudices aside! You will be enchanted by this wonderful taste. So how to make eggplant pilaf? What are the materials? What are the tricks? Let’s take a look at how to make an eggplant rice recipe that will make you eat your fingers.
2 glasses of baldo rice, 1 onion, 2 cloves of garlic, 2 eggplants, 1/3 bunch of parsley, 1 tablespoon of butter, 1/2 glass of frying oil, 1 teaspoon of allspice, 1 tablespoon of pine nuts, 1 teaspoon freshly ground black pepper, 1 teaspoon sugar, 1 teaspoon salt
Wash the eggplants, peel them and put them in salted water. Wash the rice until the running water runs clear. Chop the onion for cooking, finely chop the garlic and parsley. Take the eggplants out of the salted water and squeeze them. Whether it’s long or cut in half, cut into slices. Throw in hot oil and fry. Don’t let them get too soft because they’ll cook with more rice. After frying, take it on a towel paper and drain the excess oil. Roast the stuffed peanuts in an oil-free frying pan until their odor comes out and set aside. Put the butter in the rice cooker, add 3-4 drops of olive oil to prevent it from burning. Put the onions first and start frying. When the onions are soft, add the garlic. After frying for 2-3 minutes, add the washed rice last and continue to fry in a controlled fire until the rice is roasted. After the rice is roasted, add the spices, sugar, salt, peanuts and finely chopped parsley, turn it briefly and set it aside. Empty the rice pot. Arrange the eggplants on the bottom, put the rice mixture on it, add 3 cups of hot water and close the lid of the pot. When the rice is drained, turn off the bottom of the stove, give it at least 15 minutes to infuse, and then turn it upside down on a plate and take out the eggplant pilaf.