Recipe by Fathima Mahomed
Pic cred by Fathima Mahomed
3 medium egg plants, belimish free, shiny cut into rounds soak in salt water. 1 red onion sliced finely 2 garlic cloves minced 1 cups tomotoes diced 3 tablespoon olive oilA few jalapeños rounds ½ cup parmassan grated1 tablespoon fresh chopped dill¼ cup pitted kalamata olives halvedSprinkle if dried oregano Fete crumbled 3 wheels¼ cup toasted pine nuts3 eggs1 cup basmati rice
In a saucepan, heat olive oil over medium heat, add red onions, jalapeños, garlic mince, saute until translucent. Add eggplant rounds, seasonings, salt and black pepper. Do a layer at a time so the eggplants are roasted evenly with olive oil and all seasonings. Turn the eggplant over and do the same,diced tomotoes, slight saute remove from heat set aside Add feta, olives and pine nuts, saute for another 2 minutes until feta starting to melt. Boil 1 cup white basmati rice add salt, drain set aside.
Assemble /layering In a Pyrex dish, add fragrance basmati rice. Gently place the fried soft eggplant around the dish, sprinkle all dried herbs and spices. Sprinkle the diced tomotoes add seasoning. Scramble eggs, jalapeños and place over the basmati rice. (Do this just before serving) Add your grated parmassan, fete pine nuts and olives. Finish off by drizzling olive oil and garnish with fresh chopped dill. A Devine dish... Bon appetite ❤️Shu-Hani❤️
INFO & TIPS
Ideal nutritional warm salad