Rice with eggplant

Rice with eggplants is a light yet hearty summer dish. Inveterate meat eaters can use it as a side dish, while vegetarians will enjoy it on its own. So, a simple recipe for cooking eggplant rice!

Ingredients

• Rice - 1 Glass
• Eggplant - 2 Pieces
• Onion - 1 Piece
• Carrots - 1 Piece
• Garlic - 2 Cloves
• Vegetable oil - 2-3 tbsp. spoons
• Soy sauce - 2 Tbsp. spoons
• Water - 50 Milliliters
• Ground black pepper - To taste
• Ground allspice - To taste
• Oregano - To taste
• Salt - To taste

Directions

1. Rinse the rice several times and boil until half cooked in a large amount of salted water. Let's put it in a colander.
2. We will wash the vegetables, peel the onions and garlic, the carrots too, but I do not recommend removing the peel from the eggplants - firstly, it is healthier, and secondly, tastier.
3. Cut the onion into half rings, carrots and eggplants into strips, garlic into thin slices.
4. Dip the eggplants in salt water for half an hour, then salt and dry.
5. Fry the eggplants in a small amount of well-heated vegetable oil. Unfortunately, they absorb fat very quickly, so it is better to add oil literally drop by drop.
6. Transfer the eggplants to a plate and fry the onions, garlic and carrots in the same pan. When they are almost ready, add eggplant and rice to them, mix.
7. Pour some water mixed with soy sauce and spices into the pan, cover with a lid - let it cook over low heat until the rice is fully cooked.
8. Serve the finished dish hot or cold - whichever you prefer. Moreover, rice with eggplant can be used as a filling for stuffing peppers or cabbage rolls - it turns out very tasty!