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Pilaf with eggplant
1 serving
Cut the onions into half rings and spit in a saucepan with melted butter. Then add the chopped sweet pepper, diced aubergine, sliced tomato, dill and parsley greens. Mix everything, salt and simmer under a lid over a low heat, stirring periodically, until tender. Cook the rice until half cooked, tip it into a colander and put it in a saucepan with vegetables. Fill everything with water and cook under a tightly closed lid over low heat until tender.
Cut the onions into half rings and spit in a saucepan with melted butter. Then add the chopped sweet pepper, diced aubergine, sliced tomato, dill and parsley greens. Mix everything, salt and simmer under a lid over a low heat, stirring periodically, until tender. Cook the rice until half cooked, tip it into a colander and put it in a saucepan with vegetables. Fill everything with water and cook under a tightly closed lid over low heat until tender.
eggplant - 1 kg, onions - 2 pcs., Rice - 500 g, sweet pepper - 200 g, tomatoes - 300 g, butter - 100 g, dill to taste, parsley greens to taste, salt to taste
