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Yellow rice with eggplants


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For 2 people
160 g rice parboiled
2 round aubergines
0.5 teaspoon turmeric
1 yellow onion
salt, pepper and chilli


Preheat a non-stick pan and brush with a little olive oil.
Cut the eggplant slices and cook at medium-high flame after adding a pinch of salt and a few basil leaves, chopped coarsely.
Cook with lid and stir to brown both sides.
Once cooked eggplant, set them aside.
Wash the rice, chop the onion and saute in the same pan used to cook the Eggplant and add a pinch of red pepper.
Add the rice, turmeric and stir with wooden spoon.
Put on the lid and allow to roast for a few minutes.
Add hot boiled water aside, much to lightly cover the rice.
Season with a tablespoon of salt, leave the cover and simmer 10 minutes.
Combine the eggplant, and season with oil, pepper and some basil leaves.

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(Thanks to Valentina Banzola)

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