Make Eggplant and Rice Pilaf
Eggplant and Rice Pilaf
Ingredients:
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium eggplant, cubed
- 1 red pepper, diced
- 1 zucchini, diced
- 2 cups chicken stock
- 1 cup uncooked white rice
- 1 egg
Instructions:
1. Heat the olive oil and butter in a large skillet over medium-high heat.
2. Add the eggplant, red pepper, and zucchini to the skillet and cook until the vegetables are tender, about 5 minutes.
3. Add the chicken stock and rice to the skillet and bring to a boil. Reduce the heat to low and simmer, covered, for 20 minutes.
4. Beat the egg in a small bowl and stir it into the skillet. Cook for an additional 5 minutes, stirring occasionally, until the egg is cooked through.
5. Serve the pilaf hot. Enjoy!