Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the necessary products. Onions, carrots, garlic of medium size, eggplant to your taste, you can take any size. I take steamed rice, you can replace it with your favorite kind of rice. I will fry vegetables in vegetable oil, you can use any other to your liking. From spices I take curry seasoning, ground black pepper, salt, you can also use your favorite spices. Prepare a deep frying pan for cooking rice with eggplant.
Step 2:
Peel onion, garlic and finely chop. Put the frying pan on the fire, heat it up and pour some vegetable oil. Put the chopped onion in a frying pan and fry it over medium heat until transparent, stirring. Add the chopped garlic and fry it together with the onion for about a minute.
Step 3:
Wash and dry the eggplant. Cut into small cubes, put in a bowl and sprinkle with salt. Leave on for ten minutes, then rinse with cold water. You can not do this if you are sure that you have a young vegetable. To prepare this dish, you can cut the skin from the eggplant, I cook with the skin.
Step 4:
Wash, peel and chop carrots - grate on a coarse grater or finely chop. Add the chopped carrots to the frying pan to the onion and garlic and fry all together over medium heat for 2-3 minutes.
Step 5:
Add chopped eggplant to the pan, mix. Turn down the heat a little less than average and fry all the vegetables together, adding vegetable oil if necessary.
Step 6:
Fry the vegetables until the eggplant is soft for 15-20 minutes, stirring constantly.
Step 7:
Add steamed or other rice to the fried vegetables, stir and fry everything together for a couple of minutes.
Step 8:
Pour two cups of boiling water into the rice, mix. Add the selected seasonings, soy sauce, ground black pepper. Try for salt and add salt if necessary. Simmer all together until the rice is ready. The time will depend on the rice specifically selected and the cooking time. I stewed everything together for about 20 minutes.
Step 9:
Ready rice with eggplant to serve hot. On fast days, this dish is perfect for dinner. On normal days, meat dishes can be offered to such rice.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- Fortified boiled white rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Eggplant - 24 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Soy sauce - 51 kcal/100g
- Curry - 352 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
