Rice with eggplant
Instructions
Peel and dice the Eggplant and FRY in a skillet in hot oil.
In another saucepan, sauté the garlic and spices mixed with 50 g butter; then add the chopped tomatoes, stir, then add the rice and let it toast.
Add the eggplant, cover with the broth and bake in hot oven at 180 degrees for 18 minutes.
Ingredients and dosing for 4 persons
- 1 eggplant
- Olive oil
- 1 clove of garlic
- Mixed flavors
- Butter
- 4 chopped tomato
- 400 g of rice
- Broth