2020-08-13 / test@t
Pilaf with eggplant
A salad of tomatoes with onions and oil dressing, to which the same spices are added as in rice, is very suitable for such a pilaf with eggplant.
- 400 g of basmati rice
- 6 large eggplants
- 4 medium ripe tomatoes
- 3 medium onions
- 100 g pine nuts
- 100 g small black raisins
- olive oil
- 1 tsp ground cinnamon
- 1 tsp sugar
- 1 tsp freshly ground allspice
- 1 tsp cumin seeds
STEP-BY-STEP COOKING RECIPE
Preheat the oven with the grill on to 200 ° C or light the coals in the grill and let them burn to white ash.
Cut the eggplants into 3 cm cubes. Drizzle with olive oil, salt, stir and fry on a wire rack or baking sheet in the oven until brown. The inside of the eggplant should be soft.
Peel and chop the onion. Make cross-shaped cuts on the tomatoes, dip them in boiling water, then in cold water, peel and chop.
In a heavy-bottomed saucepan, fry the onion and cumin in olive oil, 5 minutes. Add rice, raisins, sugar, tomatoes and spices, stir. Simmer over low heat for 5 minutes.
Pour in 700 ml of boiling water, stir and cook, covered, until all the water is absorbed and the rice is tender, about 20 minutes. Stir in the eggplant gently. Serve hot or cold. This dish tolerates freezing well.