Makes 2-3 servings
1 cup rice * 1 1/2 cup water * 1 eggplant * 4 tbsp olive oil * salt * 1 tbsp lemon zest
Peel the eggplant and cut into small cubes. Soak in water with salt for 10 minutes. Wash the rice and soak it in hot water for 15 minutes. Pour two tablespoons of olive oil in a cooking pot and sauté the rice for about two minutes. Add the water and salt and cook until all the water evaporates. Place the eggplant cubes over a kitchen towel to release the excess of water. Saute the eggplant with two tablespoons of olive oil until they become lightly golden. Cover the rice with the eggplant and the lemon zest. Stir gently and serve.
1 cup rice * 1 1/2 cup water * 1 eggplant * 4 tbsp olive oil * salt * 1 tbsp lemon zest
Peel the eggplant and cut into small cubes. Soak in water with salt for 10 minutes. Wash the rice and soak it in hot water for 15 minutes. Pour two tablespoons of olive oil in a cooking pot and sauté the rice for about two minutes. Add the water and salt and cook until all the water evaporates. Place the eggplant cubes over a kitchen towel to release the excess of water. Saute the eggplant with two tablespoons of olive oil until they become lightly golden. Cover the rice with the eggplant and the lemon zest. Stir gently and serve.
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