Ingredients for 2 people
- 2 zucchini cut into cubes
- 2 eggplant flasks cut into slices
- 1 clove garlic, finely chopped
- 1/2 teaspoon olive oil
- 1 chopped onion
- 4 chopped tomatoes
- 2 tablespoons chopped parsley
- 1 teaspoon rice for pilaf
- 2½ teaspoons water
- salt
- pepper
Implementation
- Wash the aubergines and cut them into small slices and the zucchini into cubes.
- Leave the vegetables for 10 minutes in a bowl of water and then squeeze them well with your hands to drain.
- Heat the olive oil and brown the onion for 5 minutes. Add the garlic, the aubergines, the zucchini and let them sauté for 5 minutes.
- Put the tomatoes, water and salt and pepper in the pot and boil the sauce for 10 minutes.
- Finally add the rice and parsley and mix. Simmer the food on low heat, without a lid, for 10 minutes, until the rice absorbs all the liquid and remains grainy.
- When you remove from the heat, cover the pilaf with a towel and let it stand for 5 minutes. Serve with cheese and yogurt dip.