Pilaf of wild rice in baklazhanovy petals

Description

Offer to try to cook the portion of flow pilaf. I made 2 versions of this dish: husband - with lamb, but for myself - lean because my diet does not allow the mixing of meat and carbohydrates, and ordinary rice is not a very useful figure, but the wild rice I can indulge without compromising your waist. For the idea thanks to Elena Tufekci

Ingredients

Eggplant

2 piece
Lamb

200 g
Wild rice

1 cup
Water

2.5 cup
Onion

1 piece
Carrots

1 piece
Tomato

1 piece
Garlic

2 tooth
Salt
Spices
Vegetable oil

4 Tbsp

Cooking

Cut eggplant into thin slices, cover with salted water and leave for 30 minutes

Lamb finely chop, fry in vegetable oil. For myself, I did without meat. It was also very tasty)))

To the mutton add the diced carrots and onions

A little put out, add wild rice and fry for 10 minutes.

Add water and simmer over low heat for about an hour

Meanwhile, squeeze the eggplants, dry and lightly fry in vegetable oil. Spread on a napkin to remove excess fat

I was preparing a portion of the flow, took a bowl, put petals on her eggplant so they were hanging

Put the finished risotto

And closed pilaf hanging eggplant. In the middle put the finely chopped tomatoes with garlic and sent to be baked for 15-20 minutes in oven preheated to 200 degrees

After 20 minutes, flipped out gently on a plate, and once again turned on a serving dish, so as tomatoes on top

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