Eggplant risotto
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Contents
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ingredients
1 cup rice 1 pk eggplant 1 pk sweet red pepper 1 pk onion 1/2 handful parsley 1 KL curry pepper 2 KL salt olive oil
procedure
1. Fry the onion in olive oil and add the washed and diced eggplant along with the peppers (which we have cleaned and left the seeds). 2. Add 1KL curry spice and 2KL salt. Stir and simmer for 5 minutes. 3. Then add 1 cup of rice, stir fry with the Vegetable Recipes for a minute and pour boiling water (2.5 cups) 4. Finally, just add 1/2 handful of parsley and cover. Cook over a gentle heat until the water evaporates. 5. Season to taste and serve. Enjoy!
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