| Cook Time | 60 minutes |
| Servings |
Ingredients
- 1 piece Eggplant
- 1 piece Onion
- 2 pieces Carrot
- 390 gram Rice
- 4 tablespoons Vegetable oil
- 840 ml Water
- 3 cloves garlic
- 1/3 teaspoon Curry
- Salt to taste
- Black pepper to taste
Ingredients
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Instructions
- Cut the eggplant into cubes, soak in salted water for 30 minutes, then drain the water, rinse and let the excess liquid drain.
- Finely chop the onion and grate the carrots.
- Heat the vegetable oil in a frying pan and send the onions and carrots to fry over low heat. Do not forget to mix periodically.
- Once the carrots are soft, add the eggplant. Stir and continue to fry the vegetables over low heat.
- As soon as the eggplant changes color and becomes slightly soft, add the well-washed rice, removing the water as much as possible. Mix thoroughly. Continue to fry the rice and vegetables, stirring every 2-3 minutes. Rice should become dry, amber.
- Season with salt and black pepper and add curry. Stir.
- Add the garlic cloves.
- Pour in cold water, cover the pan with a lid and leave on a low heat.
- Cook under the lid until the liquid is completely evaporated, in the process, mix a couple of times and adjust the taste for salt/pepper. The rice turns out to be crumbly, fragrant, and bright.
- Bon appetit.
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