Pilaf with eggplant and meat
- 400 grams of eggplant
- 600 g of rice
- 600 grams of meat
- 1 onion
- 4 tbsp vegetable oil
- a couple of cloves of garlic (optional)
- ground black pepper
Method of preparation
- Bake the eggplant until soft at 180°. After the oven a little squeeze (to get rid of bitter juice). Eggplants are carefully peeled and finely chop. Slice the meat, put it in the pan, add the onion and stew until yellowish.
- To the meat add ready eggplant, garlic, pepper, fry a bit and pour two to three cups of water, add salt, pour all the rice and level it evenly. The pan cover with a lid and put on medium heat.
- Stirring is not necessary when the water has evaporated completely, remove pan from heat. Pilaf you need to gather to the center of the pan and again cover with a lid. Cook for another 20 minutes