EGGPLANT (ROUMANIAN)
This classic Romanian eggplant stew is a simple yet flavorful dish, perfect for a comforting and satisfying meal. The eggplant is stewed with onions, tomatoes, and rice, creating a rich and savory flavor profile. This vegetarian dish is a delightful combination of textures and tastes, offering a taste of traditional Eastern European cuisine.
Ingredients
- 1 medium Onion (Quantity estimated (not specified in original recipe))
- 1 large Eggplant
- 1/2 cup Water (Quantity estimated (not specified in original recipe))
- 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/4 teaspoon White pepper (Quantity estimated (not specified in original recipe))
- 1/2 teaspoon Sour salt (citric acid) (Sour salt is citric acid. Quantity estimated (not specified in original recipe))
- 2 medium Red tomatoes (Quantity estimated (not specified in original recipe))
- 1/4 cup Rice
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Instructions
- 1Finely chop the onion. Peel the eggplant and cut it into quarters.
- 2In a pot, brown the chopped onion. Add the eggplant quarters and a little water. Stew over medium heat. Season with salt, white pepper, sour salt (citric acid), and the chopped red tomatoes.
- 3When the eggplant is half-cooked, add the rice. Continue to cook until the rice is tender.
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