How to Prepare Perfect Eggplant rice by Lina

Eggplant rice by Lina. Set a flat plate large enough to cover most of the eggplant slices, weighted with cans, to help press the excess liquid and bitterness from the eggplant. Spread over that half the rice, then another third of the eggplant in overlapping slices, and a third of the sauce. Sprinkle with half the cheese. teamed sticky rice is an essential part of every meal in Laos.

Add the rice to the eggplant mixture and stir well to combine, adding another pinch of salt. Turn up the heat and bring to a boil, then cover Remove from the heat and let stand for a few minutes before fluffing the rice with a fork. Finish with the cilantro and dollops of the yogurt. You can cook Eggplant rice by Lina using 13 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Eggplant rice by Lina

1. Prepare 3 of eggplants, globe.
2. Prepare 2 cups of medium-grain white rice.
3. You need 1 can of diced tomatoes.
4. Prepare 1 tbsp of tomato paste.
5. Prepare 1 bunch of finely chopped parsley.
6. Prepare 1 of onion, finely chopped.
7. It's 1/2 tsp of sweet red pepper (paprika).
8. Prepare 1 of vegetable stock cube.
9. You need 1 cup of olive oil.
10. It's 1 cup of white wine (optionally).
11. You need 5 cups of hot water.
12. It's of salt.
13. It's of pepper.

Add coriander powder, garam masala, Red chili powder,salt and mix well. Who'd have thought of steaming eggplant with rice. It doesn't sound too appetizing - at all! But the two ingredients pair wonderfully.

Eggplant rice by Lina instructions

1. Quarter the eggplants and then cut them into large cubes. Degorge them with salt for half an hour and then rinse and squeeze them well..
2. Place the oil in a pot and sauté the eggplants, then add the rice and the onions and after you have sautéed them well stir in the wine, add the diced tomatoes and the tomato paste, the salt, the sweet red pepper and finally the hot water where you have already dissolved the vegetable stock cube..
3. 10 minutes before you turn off the heat add the finely chopped parsley..
4. Serve with feta cheese..

As the eggplant steams, it releases its natural juices into the rice. It continues to break down in the steam and turns into soft, chewy morsels. Once the rice is all cooked, mix the eggplant rice together and serve in bowls with the soy sauce on side. Enjoy each bite with a dip of the extra sauce and it will be delicious. While the rice continues to cook, drizzle the eggplant with olive oil and spread the miso mixture on the flat sides of the eggplant slices.

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