Eggplant in Turkish Style with Rice

Name: Eggplant in Turkish Style with Rice
Yield: 8
Ingredients: 1/2 kg of eggplant; Salt; 1 large onion; 1/3 cup of olive oil or oil; 2 cups of chopped tomatoes; Black pepper to taste; 2 tablespoons of chopped parsley; 2 tablespoons of chopped chives; 2 cups of uncooked rice; 2 1/2 cups of chicken broth or water; Yogurt for serving

1
1/2 kg of eggplant
2
Salt
3
1 large onion
4
1/3 cup of olive oil or oil
5
2 cups of chopped tomatoes
6
Black pepper to taste
7
2 tablespoons of chopped parsley
8
2 tablespoons of chopped chives
9
2 cups of uncooked rice
10
2 1/2 cups of chicken broth or water
11
Yogurt for serving

Ingredients

1
1/2 kg of eggplant
2
Salt
3
1 large onion
4
1/3 cup of olive oil or oil
5
2 cups of chopped tomatoes
6
Black pepper to taste
7
2 tablespoons of chopped parsley
8
2 tablespoons of chopped chives
9
2 cups of uncooked rice
10
2 1/2 cups of chicken broth or water
11
Yogurt for serving

Directions

1
Cut the eggplants into large cubes, without peeling
2
Place in a colander and sprinkle with salt
3
Let it drain for 30 minutes
4
Wash and dry with paper towels
5
Cut the onion in half lengthwise and slice into wedges
6
Heat 4 tablespoons of olive oil or oil and fry the eggplant cubes until slightly tender
7
Remove from the pan and set aside
8
Add the remaining 2 tablespoons of olive oil or oil to the pan and cook the onion slowly until transparent
9
Combine with the tomatoes, seasonings, and reserved eggplant
10
Let it simmer
11
Rinse the rice
12
Drain well and place on top of the eggplant mixture
13
Add the broth or water
14
Let it simmer without stirring
15
Reduce heat, cover the pan, and let it cook slowly for about 20 minutes or until the rice is tender
16
If necessary, add more water to complete cooking
17
Turn off the heat
18
Place 2 paper towels or a clean cloth over the pan
19
Cover and let it rest for 10 minutes
20
Stir carefully and transfer to a serving dish
21
Serve with natural yogurt
22
Serves 8.