1. Rice groats. - 1 glass.
2. Onion - 1 pc.
3. Tomato - 3 pcs.
4. Eggplant - 1 pc.
5. Grows up. butter - a quarter of a glass.
6. Spices - 1 tsp.
7. Bay leaf - 1 pc.
8. Salt to taste.

Preparation:

Rinse the rice groats several times, cover with salted water and boil until tender. To prevent the cereal from sticking later, rinse it again after cooking.
In a separate bowl (frying pan), fry the chopped onion with spices and bay leaves until soft for 5 minutes. Remember to stir. Set the fire to moderate.

After 5 minutes, add the eggplant cut into cubes and fry for another 10 minutes until the vegetable is half done.

Throw in grated or minced tomatoes. Salt the contents of the pan. Cook for 5 minutes. Do not reduce the flame.

Now you can load the boiled rice, stir, cover the dishes and simmer over low flame for 5 minutes.
After turning off the stove, keep the dish covered for another 10 minutes to saturate the dish with the aromas of the seasonings.
Stir the prepared food and place in plates.

Bon Appetit!

Pilaf with eggplant and tomato

1. Rice. groats - 1 stack.
2. Eggplant - 2 pcs.
3. Tomatoes - 2 pcs.
4. Onions - 1 pc.
5. Grows up. Butter - 1/4 stack.
6. Spices - 1 tsp.
7. Salt to taste.

Wash the rice groats 7-8 times and cook in salted water. Rinse. Cut the vegetables into cubes.
Heat the oil in a skillet and fry the onion over medium heat until tender for 5 minutes.
Then add the eggplants to the onion and fry for 10 minutes, stirring all the time.

Now toss in the tomatoes and simmer, covered, reducing heat to low. All ingredients should be stewed and soft. It will take 10-15 minutes.

Sprinkle with salt and spices after the agreed time. Mix and lay the rice. Stir again and simmer for literally 5 minutes, covered.

Put the cooked food in a beautiful plate, decorate with herbs and carry it to the table.

Bon Appetit!

Pilaf with chicken and eggplant

1. Chicken legs - 4 small or 2 large.
2. Rice groats - 1 stack.
3. Onions - 1 pc.
4. Carrots - 2 pcs.
5. Garlic - 2 prongs.
6. Vegetable oil - a quarter cup.
7. Tomato - 1 pc.
8. Spices - 1 tsp
9. Bulgarians. pepper - 1 pc.
10. Bay leaf - 1 pc.
11. Eggplant - 1 pc.

The cooking principle does not differ from the traditional one. First, prepare the convenience foods as usual. Divide large legs in half, chop the onion and carrot, half rings and straws. Crush the garlic cloves. You can grind it if you want. Rinse the groats thoroughly and drain the water. Cut the remaining vegetables into cubes. Peel the eggplant first. Bell pepper - in stripes.
Heat oil in a frying pan or cauldron, and fry the onions, carrots and garlic together for 5 minutes.

Then put on a vegetable pillow chicken legs, season with ground paprika and salt. Simmer on low heat for 15 minutes, covered.

Cover with rice, pour boiling water over, stir. Simmer on low heat for 10 minutes, covered.
Then add the bell pepper and tomato, mix again, and extend the simmer for another 10 minutes, closing tightly with a lid.

Sprinkle with chopped herbs before unplugging. Turn off the stove, hold it under the lid for a while.

Put the finished dish into a dish.

Bon Appetit!

Lean pilaf with eggplant and mushrooms

1. Rice groats - 1 stack.
2. Eggplant - 2 pcs.
3. Bulgarian pepper - 1 pc.
4. Champignons - 300 gr.
5. Tomatoes - 2 pcs.
6. Butter - 50 gr.
7. Spices - 1 tsp.
8. Salt to taste.
9. Garlic - 2 prongs.

Prepare the ingredients: Chop the onion quarter into rings. Peel the bell peppers from the seeds and cut into cubes, like the rest of the vegetables. Cut the mushrooms into slices. Rinse and boil the rice, and then rinse.
In a saucepan (cauldron), melt and heat butter... Fry the garlic and onions.
Then add the rest of the vegetables and mushrooms to the pan. Cook, stirring occasionally, for another 10 minutes over medium heat.
Pour salt and seasonings into the zirvak, stir.
Reduce the flame and load the rice.
Close the lid tightly and simmer for 10 minutes until the dish is done.

Stir the prepared food again and place in the plates.

Bon Appetit!

Pilaf with eggplant and meat in a slow cooker

1. Meat (pork, beef) - 300 gr.
2. Rice. groats - 1 stack.
3. Eggplant - 1 pc.
4. Onions - 1 pc.
5. Carrots - 1 pc.
6. Grows up. oil - 1/4 cup.
7. Seasonings "For pilaf" - 1 h / l.
8. Salt to taste.

Load the chopped onions and carrots into the multicooker bowl. Then add the diced meat, oil and a little water.
Set the ROUTE or BAKE mode for 15 minutes.

Then put the eggplant cut into circles, add rice groats... Add salt and spices, smooth.

Pour water about 1 cm above the surface of the cereal. Set the FLOAT or EXTINGUISH function for 40 minutes. Wait for the beep.

Stir the finished food and put on plates.

If you do not want to get white pilaf, add a spoonful of dried paprika or tomato with water.

Bon Appetit!

And now the simplest, in my opinion, recipe -

Rice with eggplant and tomatoes

1. Rice. cereals - 1.5 stack.
2. Eggplant - 2 pcs.
3. Tomato - 1 pc.
4. Seasoning for "Plov with chicken" from MAGGI - 1 sachet.
5. Vegetable oil - a quarter cup.

Wash the eggplants, peel, cut into cubes. Place in a bowl and sprinkle with salt, stir. Leave for 15-20 minutes for the vegetable to let the juice and bitterness come out. Then rinse under running water.

Heat oil in a skillet and fry the eggplant and tomato, stirring occasionally, for 10 minutes. Then add the washed rice grits, add the spices from the bag, mix the contents of the dishes.

Pour in boiling water to immerse all ingredients 1 cm. Bring to a boil over high heat and then reduce heat to low. Cover and simmer for 30 minutes.

How to turn it off, do not rush to open the pan, wait 10 minutes, let the pilaf fill up and "rest".
Then stir again and place on a plate.

Bon Appetit!

And according to tradition, finally, pilaf with eggplant, the recipe for which I will provide with a video clip, is made from bulgur.

Delicious pilaf from bulgur with eggplants: "Will there be an additive?" If you've never tried this kind of pilaf: run to the kitchen! Turkish bulgur pilaf is a chic aromatic independent dish. Delicious, hearty and healthy, temptingly appetizing bulgur lunch or dinner for children and adults with eggplant and tomato will bring a lot of pleasant impressions.
If you decide to cook meat-free pilaf with vegetables, you will not regret it. Great dish! Not a recipe, but pure health. Yummy? Not that word! Healthy? Undoubtedly.

Ingredients:

• bulgur - 500 grams;
• onion - 1 piece;
• eggplant (medium size) - 1 piece;
• tomato - 1 piece;
• sweet peppers (small) - 3 pieces;
• vegetable oil;
• ground black pepper;
• salt to taste;
• tomato paste (puree) - 1 tablespoon.

Delicious bulgur pilaf with eggplant. Step by step recipe

1. Peel the onion and chop small cubes.
2. Peel the bell peppers in the middle and grind them into thin small slices. I used three small green long peppercorns, but any pepper will work, as long as it is sweet.
3. One eggplant is not large, but medium-sized, wash it well, cut off the stalk, cut it in half, then cut each half in half lengthwise and now cut the eggplant into small cubes. If your eggplant tastes a little bitter, then salt them with salt and cover with water so that they stand and release the bitterness. DO NOT miss this moment: because the taste of pilaf will depend on it. And if you don’t feel bitter, you don’t need to do this.
4. Cut one well-ripe, juicy, red tomato into small cubes.
5. To prepare pilaf with bulgur and vegetables, we will use a deep frying pan, or you can use a saucepan (but it is desirable that the dishes have a Teflon coating). I used a deep frying pan.
6. Pour some vegetable oil into the pan and put it on the stove. Pour a little oil, but also a lot, so that the bulgur pilaf is not dry.
7. Put onion, pepper in well-heated oil, mix and fry until soft.
8. Then put the eggplants in the pan, mix well and continue to fry the eggplant until golden.
9. When the eggplants are browned, add to the vegetables tomato paste(mashed potatoes), and mix everything very well.
10. Now we shift the tomato into the pan, mix everything well again and simmer until the tomatoes are soft (I cover the pan with a lid and simmer on small fire).
11. When the eggplants and tomatoes have become soft, lay out the bulgur and mix everything well.
12. Then fill it with water. So much water is needed to completely cover the bulgur (and somewhere else a centimeter from above).
13. Bring the contents of the pan to a boil with the lid open and, as soon as it boils, put it on a small fire, cover the pan with a lid and bring it to a boil again.
14. Add salt and black pepper to taste. We simmer bulgur without opening the lids until all the water is absorbed (it takes me 10-15 minutes).

Very tasty, tender, appetizing bulgur with eggplant without meat, easy to prepare. Your family will appreciate this kind of pilaf. I cook such a dish for my family even very often - and they are just delighted with pilaf with eggplants. On "I love to cook" you will find many more delicious recipes- this will help to pleasantly surprise the household.

sd I once had a chance to try such pilaf in one of the hotels in Turkey, and now, after 4 years, I remembered about it. The recipe is a compilation of several options found on the Internet and for me it is very relevant due to the fact that for more than a month I have considered myself a vegetarian and have not consumed either meat or fish.

In my opinion, the pilaf turned out to be very tasty, not mushy, with a good combination of ingredients. So let's get down to cooking.

For Turkish pilaf, we need the following ingredients: rice (you can take any, I have round grain), eggplant, tomato, carrots (did not fit into the frame), onion, garlic and various spices.

Peel the eggplants.

Cut the eggplants into small cubes.

Put the eggplants in a deep plate, add 1-1.5 teaspoons of salt, mix.

Cover the eggplant with a smaller plate and place the load on top. Leave on for 10-15 minutes.

Rinse the rice, put in a bowl, add a teaspoon of salt and pour boiling water, so that the water is slightly higher than the rice. Leave it until it cools completely or water is absorbed.

Now back to our eggplants, they should have started juicing by now. Next, put them in a colander and rinse with cool water, let the water drain.

Pour 2-3 tablespoons of olive oil into a frying pan, heat and fry the eggplants on it until golden brown. It is best to do this over medium-high heat, stirring occasionally for 4-5 minutes.

Chop the onions and chop the carrots into thin cubes.

In a separate skillet with olive oil fry first onion and then add the carrots, fry and simmer slightly.

Add rice to the pan with onions and carrots. Stirring occasionally, fry the rice with vegetables for 5 minutes, then cover and leave over low heat. Thanks to such roasting, we will rid our future pilaf of a mushy consistency.

Make a crosswise cut on the butt of the tomato and squeeze it with boiling water, remove the skin and cut the tomato into small cubes.

In a pan with onions and carrots with rice, put the previously cooked eggplants, tomatoes, a couple of cloves of garlic for flavor and seasoning (adjika, black peppercorns, barberry), and do not forget to salt to taste. I like to eat this pilaf with soy sauce, so at this stage I added quite a bit of salt.

Stir the contents of the pan gently and pour in 350 ml of water (about 2 glasses). Bring the contents of the pan to a boil, cover, reduce heat and cook for about 10 minutes more.

When serving Turkish pilaf with eggplant, you can decorate it with fresh herbs, as well as fresh vegetables(cucumbers, tomatoes, etc.)

Bon Appetit!

This pilaf recipe is perfect for fasting days, for vegetarians, as well as for those who want to try dishes from Turkish cuisine.

This dish will take 40 minutes to cook. To do this, we need a medium deep frying pan in which we will cook pilaf.

For the pilaf itself you will need:

• 2 medium eggplants
• 1 medium onion
• 1 carrot,
• 3 small tomatoes,
• 1 glass of rice, whatever you have in your home,
• vegetable oil, salt and a special spice for pilaf or separately taken (a pinch of ground black pepper, ground red pepper, saffron, dried oregano, turmeric).

How to cook pilaf with eggplant

If you want the skin from the eggplant, you can not cut it off, it will just be tough after processing. For this pilaf, rice is boiled separately. Therefore, while you are frying vegetables, you can put rice cooked. Cook it until full readiness, so that the grains are slightly harsh in the middle.

So we cut the eggplants into medium cubes and fry in a frying pan in vegetable oil until cooked, lightly salted. Put it in a dish. Cut onions and carrots into small cubes as well. Pour into a frying pan where the eggplants were fried and fry until golden brown, then add grated tomatoes from the peel, salt. Simmer for 3 minutes on low heat, covered with a lid. After that we pour out our eggplants, lay out the rice that we cooked earlier, spices, mix everything, add a little water (glass) so that the pilaf does not burn. Cover it with a lid and simmer until the water evaporates over low heat.

The East is famous for its variety and abundance of delicious and very healthy dishes... Pilaf with eggplant and other vegetables is different special taste and is immensely popular with adherents vegetarian cuisine... However, the addition of this vegetable is often found in recipes with meat and poultry, as it adds a special piquancy to the finished treat.


In Turkish cuisine, poultry is added to pilaf along with eggplants, and in European countries, meat: beef or pork. There are many ways to prepare this dish based not only on rice, but also on other cereals. Eggplant can be added whole or cut into small pieces, depending on taste and personal preference. Diet dish from meat with eggplant is widely used in medical menus or in diets for weight loss.

Ingredients

The final taste of any treat depends on the ingredients used to prepare it. Tomatoes and onions are traditionally added to pilaf with eggplants, but in some cases the amount of vegetables can be large. Depending on the type of cereal and the presence of meat in it, the composition of spices and seasonings can vary significantly.


Since eggplants are quite pungent taste, before adding to any hot dish, they are soaked in salted water for a few minutes. This helps to reduce the bitterness and make the vegetable taste more tender and juicy.

In some cases, you can skip the eggplant soaking procedure: if you use a white variety of vegetables or add fatty meats (pork or lamb).

Another, no less important ingredient of pilaf, which should also be carefully selected and prepared in advance, is rice. In Turkish cuisine, cereals are often used with the addition of chickpeas or beans (they should also be soaked in advance in cold water and boil almost until tender). The rice itself should be rinsed well and soaked for 15-20 minutes. This uncomplicated procedure reduces the amount of starch in the grains.

Method of cooking pilaf with eggplant

There are several variations of this wonderful treat. Pilaf with eggplant can be made one of the most delicious and nutritious dishes for a lean menu, or you can turn it into a festive meal with several types of meat. Depending on the recipe, composition and purpose, as well as the dishes used for cooking, the technology and cooking methods may also be different.

Since eggplant is a fairly juicy and fleshy vegetable, the recipe for pilaf with eggplant has some peculiarity. Unlike traditional options, when the zirvak (gravy) is first prepared, and then groats are added to it, pilaf with vegetables can be prepared in a different way. You can bring vegetables to readiness separately from cereals and combine them only during serving.

The nutritional value

Calorie content ready meal largely depends on the products used and the preparation method. Lean pilaf with eggplant (without meat and animal fat) contains:

• Proteins: 2.53 g;
• Fat: 2.68 g;
• Carbohydrates: 16.021 g
• Dietary Fiber: 2.711 g

Calorie content of 100 grams of ready-made dish: 98.8 kcal.

Recipe

Cooking pilaf with chicken and eggplant does not take much time and is suitable for all lovers of original oriental dishes... You can make it in a cauldron on an electric or gas stove, or use an even simpler option: use a multicooker. Regardless of the dishes in which the dish will be prepared, it is very important to follow the sequence in which the food is added. In this case, after 50-60 minutes, you will have a wonderful treat of Turkish cuisine on your table.

Required products:

• Chicken - 1 kg
• Rice groats - 3 cups
• Onions - 3 pcs.
• Carrots - 3 pcs.
• Garlic - 3 cloves
• Eggplant - 1 pc. (250 g)
• Tomato or tomato - 1 pc. or 50 g
• Sweet pepper - 1 pc.
• Vegetable oil - 100 ml
• Pilaf spices - 1 tsp.
• Salt to taste

First of all, all components should be cleaned and cut. Chicken meat can be chopped into portions, if fillet is used, cut into small strips. Carrots are chopped into strips, and onions are traditionally thin rings.

If desired, vegetables can be crumbled in any shape, as long as they are not larger than meat.

Eggplant and sweet bell pepper cut into small cubes or strips, about 1 centimeter wide. To remove the bitterness from the eggplant, you can peel the skin off. If you leave the skin on, the eggplant will give a slight bite. It is best to add a vegetable that has been previously soaked in salted water to dishes for children. Then it will be softer, and the bitterness will go away.


Pour vegetable oil into a heavy-bottomed pan or cauldron and fry the carrots and onions for a few minutes. When the vegetables are soft, add the pieces of meat and add spices (curry mixture, paprika, or other seasonings). When the chicken is lightly fried and juiced, you can add eggplant and before, cut into 6-8 parts tomato or tomato paste.

Extinguish vegetable mix over low heat for 5 minutes. Then fill with water, increase the heat and cook for another 10 minutes until the meat is ready.

While the zirvak is being prepared, rinse the rice well and drain all excess liquid from it. Place it in the gravy, smooth it evenly and cook, covered, for 25 minutes.

Recipe 2

Pilaf recipe with eggplant and beef meat suitable for both everyday and holiday menu... The dish turns out to be incredibly tasty and appetizing, and for its preparation you only need a set of familiar and available products.

Compound:

• 700-800 g of beef
• 2 cups rice
• 1 eggplant
• 3 tomatoes
• 1 carrot
• 1 onion
• Salt and spices to taste

Cut eggplants for pilaf into long strips and lightly salt. Leave the vegetables for 10 minutes, then rinse and squeeze well to remove the bitterness.


Wash the beef well, dry and cut into small pieces. Pour the meat with water (3 cups), place in a saucepan or saucepan and simmer until the liquid boils completely.
Put the prepared eggplants in a dry frying pan, dry a little, then add oil and fry on both sides until golden brown.


Add eggplants to the meat, stir and simmer for a few minutes. During this time, chop the carrots (strips) and onions (rings). Put onions and carrots to the meat, add chopped tomatoes or tomato paste and cover with water at a rate of 1: 2, where 1 part is rice, and two parts are liquid.
Rinse the rice and add it to the prepared gravy. Smooth the groats with a slotted spoon and cook on high fire until the mixture boils. After that, close the pilaf with a lid and cook for 20 minutes over low heat.


Remove the finished pilaf from the stove and, without opening the lid, leave it warm for another 15 minutes. After it is fully cooked, serve on a flat plate, sprinkled with plenty of herbs. Bon Appetit!