Eggplant Pilaf

Ingredients

• •360 g bone-in mutton
• •18 g salt (3 tsp)
• •300 g eggplant (2 small)
• •70 g oil (for frying)
• •120 g onion (2 medium)
• •40 g margarine (4 tbsp)
• •200 g tomato (1 large)
• •4 g black pepper (2 tsp)
• •700 g water (3.5 cups)

Preparation

1. 1

   Cut the meat into six pieces, cook over low heat in its own juices 40 minutes, add 1 tsp salt and keep cooking until it softens. Peel the eggplant in stripes, cut into 2 cm cubes and fry to a pink color in hot oil. Peel, wash and finely chop the onion, put in a pot with the margarine, cover and cook over low heat, stirring occasionally, 4-5 minutes; wash the tomato and grate over the onion, add the rest of the salt, black pepper and water and bring to a boil. Place the meat in a dome in the center of a round-bottomed pot about 20-25 cm across. Arrange the fried eggplant slices around the edges. Wash and drain the rice, place over the eggplant and slowly add the boiling water without disturbing the shape. Cook first over medium then low heat until the liquid is absorbed, 15-20 minutes, cover with a cloth and rest 20 minutes. Invert onto a serving plate.