- 2 cups of brass
- 1 eggplant
- 8 tablespoons butter
- 2 tablespoons flour
- 250 grams ground meat
- 2 tablespoons breadcrumbs (or bread crumbs )
- 3 cups of broth meat
- 1 tea spoon salt
- 1 tea spoon black pepper
If you keep it in salty warm water for about 1 hour before starting to cook the rice, your rice will have more grain. Instead of broth, you can also use chicken water or normal water.
How is it prepared?
Soak the rice in salty-warm water and wash with plenty of water. Then, take the 4 tablespoons butter and stir up the pot that you will cook the rice. Throw the rice in and fry for about 5 minutes.
Then add the salt and add 3 cups of boiling broth to the rice. Stir for about 3 minutes and shrink the gold and close the lid. Leave your rice in this way for 15-20 minutes.
When the rice is baking, peel the shell of the eggplant and chop the tiny tiny to the size of the dice. Melting 2 tablespoon butter in a skillet and fry the eggplant in this oil.
Take the fried eggplant on a towel paper and let the excess oil drain.
Rinse the tomatoes, peel the shells and dice cubes, take a 1 tablespoon butter in a pan, add the tomatoes you have dipped in, then melt the oil. Close the lid and cook for about 5 minutes on a high heat.
Mix minced and kneaded (or stale bread crumbs), salt and pepper in a bowl and knead well. Prepare tiny tiny roasts with the size of the marbles and prepare these spoons in a container you have sprinkled 2 tablespoons of flour.
Fry the unfrozen squares, 1 tablespoon butter in a frying pan, and put on a paper towel to drain excess oil.
Add the grounded pebbles to the well-cooked tomatoes and mix well.
Take your beautifully cooked and demi-piled rice to a serving tray. Place the fried eggplants and tomatoes on top of it. Serve the remaining tomatoes with hot fudge around the pilaf.