Pilaf with eggplant and meat

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
  • salt

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
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