3 white eggplants (or globe) cut into approximately 3cm cubes
1 orange pepper chopped
1 large onion chopped
3 garlic cloves minced
2 medium sized ripe tomatoes grated or finely chopped (no skin)
1 tbsp tomato paste
1 bay leaf
1 tsp dry mint
1 ½ tsp Wise Greece Exclusive Oriental Salt
Black pepper, salt
3-4 tbsp chopped parsley
100ml olive oil
Put the eggplants in a bowl, cover them with salted water and soak them for about 30 minutes. This will remove the bitter flavor from the eggplants. Strain them.
Put a large saucepan on medium high heat. Add half of the olive oil and sautee the onion and eggplants. Add in the garlic, orange pepper and bay leaf and gently stir. Add in the tomatoes, tomato paste, Oriental Salt and pepper and stir. Add just enough warm water to cover the eggplants, gently stir, cover and as soon as it starts to boil bring down the heat to low. Simmer for about 40-50 minutes until eggplant is nice and soft. Add in the rice and gently stir. The rice will absorb most of the excess liquid, but if necessary add a bit of water. Simmer for another 15 minutes, adjust seasoning if necessary, and add in the mint and parsley and the rest of the olive oil. Gently simmer for another 5 minutes. Serve and garnish with extra parsley if desired.
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