Pilaf with Eggplant and Beef

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.