Rice with eggplants
Description
Rinse the rice several times and boil it until half-cooked in a large amount of salted water. Drain it in a colander. Wash the vegetables, peel the onion and garlic, also peel the carrots, but do not remove the skin from the eggplants—firstly, it's healthier, and secondly, tastier. Cut the onion into half-rings, the carrots and eggplants into thin strips, and the garlic into thin slices. Soak the eggplants in salted water for half an hour, then drain and dry them. Fry the eggplants in a small amount of well-heated vegetable oil. Unfortunately, they absorb oil very quickly, so it's better to add the oil literally drop by drop. Transfer the fried eggplants to a plate, and in the same skillet, sauté the onion, garlic, and carrots. When they are almost ready, add the eggplants and rice, then mix. Pour a little water mixed with soy sauce and spices into the skillet, cover with a lid, and let it simmer over low heat until the rice is fully cooked. Serve the dish hot or cold—whichever you prefer. Moreover, the rice with eggplants can be used as a filling for stuffed peppers or cabbage rolls—it turns out very tasty.