Pilaf with Eggplant and Beef

Pilaf with eggplant and beef– recipe with photo, Turkish cuisine
Rating: 5 Votes: 13
Cooking Time:
1 hour 30 min.
Recipe Yield:
6 servings
Medium recipe

Pilaf with eggplant and beef – Turkish cuisine recipe, very beautiful presentation and decoration of pilaf. It may seem that there is very little meat in pilaf, but it only seems so. Thanks to the eggplant, which goes very well with beef, the pilaf is very satisfying. Such pilaf is prepared not only from beef, but lamb meat can also be used.

Recipe Ingredients

Eggplants 4 pcs
Beef 250 g
Onion 1 pcs
Bell Pepper 1 pcs
Tomatoes 1 pcs
Water 1 cup
Vegetable Oil 3 tbsp
Parsley 4-5 twigs
Bay Leaf 1 pcs
Salt 1 tsp
For pilaf
Vegetable Oil 1.5 tbsp
Butter 1.5 tbsp
Rice 2 cups
Water 3.5 cups
Salt 1,5 tbsp

Cooking Recipe

The recipe for eggplant and beef pilaf is very simple. Remove the film from the beef and cut into small cubes.

Peel the onion and chop finely. Remove seeds from sweet peppers and chop finely. If desired, remove the peel from the tomatoes and chop as finely as the rest of the vegetables.

Put pieces of beef in a preheated pan with vegetable oil. When the beef has let the juice go, add onions and bell peppers. Mix everything and simmer over medium heat for 5-6 minutes.

Add tomatoes, spices to the meat, mix and add water. Simmer meat with vegetables until the water evaporates by half and the meat is tender.

Heat two types of oil in a saucepan or brazier, add washed rice and stir. Fry the rice until it becomes translucent.

Pour hot water into the rice, salt and cook over high heat for 10 minutes. Then reduce heat to low and cook for another 5 minutes. Remove the rice from heat, cover with a towel and leave.

Cut the eggplants lengthwise, approximately 3-4 mm. Season with salt and set aside for 5 minutes. When the eggplants release juice, squeeze them and fry in vegetable oil on both sides until golden brown.

When all the products are ready, you can collect the pilaf for serving. Put a tablespoon of meat with vegetables on the bottom of a small bowl.

On top of the beef, lay the eggplants cross-to-cross. Quantitatively 4 to 6 slices.

Then put the rice and press lightly. Roll the eggplant tails towards the center, cover pilaf with a flat plate and turn over. Decorate with herbs and serve.