Fried rice with eggplant and beef

Boil the rice and let it cool in a large bowl.

Cut the aubergines into thick slices and sprinkle on both sides with salt. Place the slices between paper towels and put weight on them, for example a stack of plates.

Heat the oil and fry the onion and paprika for about 5 minutes.

Spoon the beef strips with the oregano, garlic, lemon zest, salt and pepper. Leave to stand for a moment.

Dab the eggplant dry with kitchen paper and cut the slices into equal cubes. Stir-fry the cubes with the onion and paprika until they are brown.

Add the beef strips and stir fry at a high setting for a few minutes.

Finally add the rice and stir fry at medium height for a few minutes.

Season with lemon juice and chopped parsley.

Garnish with lemon wedges if necessary.