Pork with eggplant - spicy stew with vegetables and rice

Send

Pork with eggplant - a delicious stew with vegetables and spicy 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 categorized as “if you need dinner quickly.” The dish is hearty, fragrant, piquant. Turmeric colors the ingredients in a beautiful golden yellow color, cloves, cardamom, garlic and chili pepper give the dish a spicy touch.

Choose lean meat for this recipe so you don’t overload portions with calories and excess fat.

Tomato paste or tomato puree can be replaced with fresh tomatoes. Tomatoes need to be crushed in a blender, after removing the skin and removing the seeds.

Time for preparing: 30 minutes
Servings Per Container: 3

Ingredients for Spicy Stew with Vegetables and Rice

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

The method of cooking pork with eggplant - spicy stew with vegetables and rice

We cut the pork pulp without fat (hip, tenderloin) into long, narrow slices, you need to cut the meat across the fibers, this is convenient and correct. Pour the chopped meat with olive oil, pepper.

We clear the pod of chili pepper from seeds, cut finely. Garlic cloves crush with a knife, chop.

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

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

Onions are cut into thin half rings. Rub carrots on a large vegetable grater.

We cut the eggplant with thin elastic skin into large strips.

Pour two tablespoons of olive oil into a non-stick pan. Quickly fry the onions, add carrots to the onions, pass it together with the onions for 5 minutes, then put the pork.

On a rather high fire, fry meat with vegetables for 5-7 minutes, shift to the side, put chopped eggplant in the vacant place, fry, mix with meat.

We cook everything together under the lid for 10 minutes.

Next, put boiled rice in a pan. Cardamom and clove buds should be removed from the pan, spices gave up their aroma and will no longer be needed.

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

We close the pan with a lid, warm 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 to taste with sesame seeds or black freshly ground pepper. Enjoy your meal!