Rice with Eggplant

Rice with Eggplant

Eggplant Wrap Rice Ingredients
4 aubergines
2 tablespoons butter
2 cups of rice
3 cups of meat juice
1 handful of stuffed peanuts
1 teaspoon allspice
½ teaspoon cinnamon
black pepper
Ingredients for meat
750 gr beef contrhile
2 tablespoons butter
black pepper
Ingredients for over 1nstrong>
dried oregano
chili pepper

Bring the pot to the stove and heat it.
Add the meat you cut into small cube and spread well into the pot.
Leave to cook for 30 – 35 minutes on low heat. stirpp

Chop the eggplants into long thin strips and fry them deep in oil.
Cool towel paper into a bowl with lid. Put the fried eggplants in it, if you take a few more layers, cool the towel paper between each layer and close the lid of the container.
Add allspice, cinnamon, salt and pepper, add the broth and stir, close the lid and cook.
Open the lid and towel paper.
Place the eggplants in a bowl of your choice.
Put the rice inside and close the eggplants.
Serve by slicing. expp>

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    Published on May 18 2019Categories Ramadan Recipes, Vegetable FoodTags 9.sezon, arda türkmen, arda’s cuisine, veal, veal kontrafile, stuffed peanut, gravy, meat dishes, frying, contrafile, eggplant, eggplant, wrap rice, rice, rice, ramadan, ramadan table, wrap rice, recipe , butter, recipe, allspice, meal, recipe.