Almond and Eggplant Rice
- 1 handful of almonds; 1 cup
- 2 cups of rice weight before cooking
- 2 cups of onions mixture of yellow and red onions for me
- 1 eggplant
- 1 cup of Tamari sauce fermented soy sauce
- 1 tbsp garlic powder
- 1 tsp ginger powder
- 1 pinch of ground black pepper
- 1 hour before starting: soak the almonds in water.
- Cook the rice 1 dose of rice for 3 cups of water, for Basmati-type rice; cook it covered for about ten minutes until the water is absorbed).
- Peel and slice the onions, sauté in a large pan with a little water in the bottom. When the onions begin to turn translucent, set aside in a small bowl.
- In the still hot pan, add the eggplant chops into small cubes with a small amount of water, cook gently over medium heat for 10 minutes, covering with a lid. Mix from time to time. When the water has evaporated, add 1 cup of Tamari soy sauce and 1 cup of water,
- With a fork, fluff the rice. Add the rice to the pan, along with the onions, the drained and coarsely chopped almonds (you can remove the skin from the almonds if you have the patience), the garlic and ginger powder, and pepper. Stir while continuing to cook for a few minutes, about 6. You can add a little water if it sticks to the bottom.
- Serve and enjoy your dish!
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.