Ingredients:-
- 1 Kilo Eggplant, sliced (1 cm thick slice).
-1 ½ Cups of Rice, washed and drained.
- A large Onion, finely chopped.
- 25 G Butter.
- A Cup of Vegetable Oil for frying.
- 4 Teaspoons of Salt.
- A Teaspoon of Black Pepper.
- 400 G Coarsely Minced Veal.
- 3 Tablespoons of Dried Tomatoes.
- Cinnamon Pinch.
- ½ Cup Roasted Nuts.
How to prepare:-
-After cutting the eggplant into slices according to the specifications of the ingredients, sprinkle them with salt, then leave them aside for a while.
-After a while, squeeze it out of the water.
-Place a pot on the stove.
-Melt the butter.
-Fry the onions until they turn golden.
-Add the meat and stir until the color of the meat changes.
-Make the heat medium and leave the pot on the fire until the meat is completely cooked.
-Take the pot off the heat.
- Put the rice over the meat in a bowl.
-Add tomatoes, salt, black pepper and cinnamon.
-Stir well.
-In a deep bowl, place a layer of eggplant on top of the meat and rice mixture.
-Repeat the above so that you alternate layers until you finish all the quantity, provided that the last layer is on the face of the eggplant.
-Add water and cover the pot.
-Raise it on a low heat for half an hour, until the rice is fully cooked.
-When serving, turn the bowl over onto a serving plate.
-Garnish with roasted nuts.
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