Ingredients
- Basmati rice 320 g
- Eggplant 320 g long
- Cherry tomatoes 250 g
- Fresh spring onion 1
- Celery 1 rib
- Fresh chili pepper 1
- Green olives 50 g
- Caper fruits 10 g
- Bay leaf 2 leaves
- Cardamom q.b. seeds
- Black peppercorns q.b.
- Salt to taste .b.
Preparation
To make cardamom rice with eggplant first prepare the vegetables: tick the eggplants and cut them into cubes of 2 cm (1), then divide the cherry tomatoes in half (2). Peel the spring onion and slice it thinly (3).
Do the same thing with celery (4) and finally cut the chili pepper for the long (5). In a pan, season the oil with the chili pepper for a couple of minutes over low heat (6).
Add the spring onion (7) and let it fry for a few minutes, then add the celery (8) and, shortly after, the eggplant (9).
Finally, pour the cherry tomatoes (10) and a little water (11), cover with the lid, and cook over medium heat for 5 minutes (12).
Meanwhile, divide the larger caper fruits in half (13) and coarsely chop the green olives, depriving them of the kernel (14). After 5 minutes add the caper fruits and olives (15), then stir and season with salt. Cook for another 5 minutes without the lid, then remove the vegetables from the heat and keep them aside in the heat (15).
Meanwhile, bring a pot of water to a boil to cook the rice flavored with cardamom seeds (16), bay leaves, and peppercorns (17). Pour the basmati rice into boiling water (18) and cook for about 10 minutes.
After this time, drain the rice (19) and serve, garnishing with a few spoonfuls of spicy vegetables (20). Complete with a drizzle of raw oil and serve your cardamom rice with eggplant (21)!
Preservation
Cardamom rice with eggplant can be stored for 2 days in the refrigerator.
You can prepare the vegetables in advance and store them in the refrigerator for 2 days.
Advice
It is preferable not to salt the rice cooking water because the vegetables are already quite savory.
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