Pilav with apricot and eggplant

Name: pilav with apricot and eggplant
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Spanish
Ingredients: 1 eggplant; 500 ml water; 1 vegetable stock; 1 onion; 2 el sunflower oil; 300 g 1 minute basmati rice; 400 g tomato cubes tin 400 g; 1 tl ground cumin grinded; 1 mespoint cinnamon; 8 dried apricots

Vegetarian pilav with eggplant, tomato, cumin and apricots. A delicious Middle Eastern main course for the fall.

Ingredients

Directions

Cut the aubergine into cubes of 1-2 cm. Place the eggplant cubes in a colander and sprinkle some salt, so that the moisture pulls out of the aubergine. Boil the water and leave the vegetable stock tablet in it.
Slice the onion. Heat 2 tablespoons of oil in a thick-bottomed pan and fry the onion for 1 minute. Mix in the rice and stir until the grains shine. Add the tomato cubes with juice, the cumin and the cinnamon and pour the warm stock.
Cut the apricots into pieces. Mix the apricots and let the rice with the lid on the pan gently simmer in about 15 minutes. Stir frequently. Season the pilav with pepper and salt.
Heat the rest of the oil in a large frying pan. Dab the cubes of aubergine dry with kitchen paper and fry them in the oil around golden brown and crispy. Let them drain on kitchen paper.
Divide the rice over the plates and sprinkle the eggplant cubes over it.