Pork With Eggplant - A Savory Stew With Vegetables And Rice. Step-by-step Recipe With Photo

Pork with Eggplant - Delicious stew with vegetables and savory rice is easy and simple to prepare for dinner or lunch. It will take about half an hour to cook, so this recipe can be classified as "if you need dinner quickly." The dish turns out to be hearty, aromatic, piquant. Turmeric colors the ingredients in a beautiful golden yellow color, while cloves, cardamom, garlic and chili peppers add a spicy flavor to the dish.

Choose lean meats for this recipe to avoid overloading your portions with calories and excess fat.

Tomato paste or tomato puree can be substituted with fresh tomatoes. Tomatoes must be chopped in a blender, after removing the skin and removing the seeds.

• Cooking time: 30 minutes
• Servings: 3

Ingredients for a savory stew with vegetables and rice

• 350 g pork (hip);
• 130 g arborio rice;
• 200 g eggplant;
• 60 g onions;
• 80 g carrots;
• 60 g tomato paste;
• 1 chili pod;
• 2 cloves of garlic;
• 1 teaspoon ground turmeric
• cloves, cardamom, pepper, salt, olive oil;
• dill and black sesame seeds for serving.

How to cook pork with eggplant - a spicy stew with vegetables and rice

Cut the pork flesh without fat (hip part, tenderloin) into long narrow slices, you need to cut the meat across the fibers, this is convenient and correct. Pour olive oil over the sliced ​​meat and pepper.

Peel the chili pepper pod from seeds, chop finely. Press the garlic cloves with a knife, chop.

Add chopped chili and garlic to the meat and leave for a few minutes.

We wash the arborio rice with cold water until the water becomes clear. Put the cereals in a saucepan, pour 150 ml of cold water, add ground turmeric, add 3 clove buds and 3 boxes of cardamom. We put the pan on the stove, bring the rice to a boil, cook, closing the lid tightly, for 10 minutes. Turn off the heat, leave for 5 minutes.

Cut the onions into thin half rings. Rub the carrots on a coarse vegetable grater.

Cut the eggplant with a thin elastic skin into large strips.

Pour two tablespoons of olive oil into a non-stick frying pan. Quickly fry the onions, add carrots to the onions, sauté them with the onions for 5 minutes, then add the pork.

Fry the meat with vegetables over a fairly high heat for 5-7 minutes, move it to the side, put the sliced ​​eggplant in the vacant space, fry it, mix with the meat.

Cooking everything together under the lid for 10 minutes.

Next, put the boiled rice in a frying pan. The cardamom and clove buds need to be removed from the pot, the spices have given their aroma and are no longer needed.

Add tomato paste or tomato puree, salt to taste, mix.

We close the pan with a lid, heat the stew for several minutes and everything is ready, you can set the table.

Before serving, decorate the spicy stew with vegetables and rice with fresh herbs, sprinkle with sesame seeds or freshly ground black pepper to taste. Bon Appetit!

For such a dinner, you can serve quickly pickled sweet salad onions or quick pickled cucumbers.