Description
Beautifully presented dish is, of course, very important, but more important, so it was delicious and, preferably, useful. This dish surprised me with its simplicity and excellent taste. I didn't realize while I was cooking, how it's going to be delicious!!! For me just great, because I love eggplant.
Ingredients
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Figure
250 g
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Vegetable oil
3 Tbsp
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Eggplant
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Tomato
2 piece
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Pepper
1 piece
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Onion
1 piece
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Garlic
2 tooth
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Parsley
1 handful
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Salt
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Black pepper
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Chicken egg
3 piece
Cooking
To prepare the products. Vegetables wash, dry and brush.
The rice thoroughly washed in several waters. Bring to boil 3-4 cups of water, salt, add rice and water then boil. Most importantly, it is not to digest.
The eggplant and peppers into small cubes.
Also slice the tomato. Onion, garlic and parsley chop.
Ready rice to cast away on a sieve. When the water has drained, mix with 1 tbsp oil and put in a warm place.
In a large deep frying pan or wok heat 2 tbsp oil and fry the onion until Golden brown.
Add the chopped vegetables.
Season with salt and pepper. Simmer until then, until you get a thick sauce.
At the end of quenching add the garlic and parsley, stir and remove from heat.
If desired, add chopped cilantro.
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