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Eggplant Covered with Rice Recipe

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Eggplant Covered with Rice Recipe
SERVES HOW MANY
6 pieces
PREPARATION TIME
15 minutes
COOKING TIME
25 minutes

You will understand what truly palate-splitting flavor means as soon as you try this eggplant stew! It is so beautiful and has such an assertive taste and appearance. Moreover, this taste, which appeals to the eye with its portion sized presentation, will be the star of the table!

The wonderful harmony of eggplant, rice and meat is truly enhanced with the eggplant kapama recipe. To start preparing this delicious dish that dazzles with its beauty of presentation, the first thing you need to do is fry the eggplants. Once you put the meat in the pot, you've already done most of the work. Come on then, the rest is in our recipe. Bon appetit in advance!

 
Ingredients for Eggplant Covered Rice Recipe
  • 3 tablespoons of oil
  • 250 grams of lamb cubed meat
  • 1 onion (chopped )
  • 1 green pepper ( chopped)
  • 1 tomato (large size , diced)
  • 1 teaspoon of salt
  • 1/2 teaspoon black pepper
  • 1 glass of water
  • 1 bay leaf
  • 1.5 tablespoons of oil (for rice)
  • 1.5 tablespoons of butter (for rice)
  • 2 cups baldo rice (soaked in water)
  • 3.5 cups hot water
  • 1.5 teaspoons of salt
  • 4 eggplants (sliced, fried )
  • 1 handful of parsley (chopped)

How to Make Eggplant Covered with Rice Recipe?

  • Heat the oil in a pot and cook the diced lamb meat until it releases its water. Add onion and green pepper and fry for another 5-6 minutes.
  • Add the tomatoes and spices and mix with the ingredients in the pot. Add water and cook until half of the water evaporates and the meat becomes soft.
  • Meanwhile, fry the eggplant slices that you sliced and kept in salt water. Heat oil and butter in a separate rice pot. Add the rice and fry until it becomes transparent.
  • Add hot water and salt, cook first on high heat for 10 minutes, then on low heat for 5 minutes, turn off the stove, cover it with a paper towel and let it brew.
  • Put 1 spoon of the cooked lamb meat on the bottom of a bowl.
  • Arrange 4 slices of fried eggplant in a plus shape. Add rice on top, cover and invert onto a plate.
  • Serve hot. Enjoy your meal!