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How To Prepare Inverted Eggplant And Feathers


10 x Number of blades (Dani)

5 x number of love

5 x number of carnations

3 x cup Basmati rice (washed, decanted and then filtered)

3 x Large black eggplant

2 x water cup (boiled)

2 x cinnamon sticks

2 x Laura Paper Number

1 x small hanging ground black pepper

1 x cup of frying oil

1 x hanging small spice weed (for feathering)

1 x small suspended salt

1 x chopped onion


Sprinkle the eggplant longitudinally and sprinkle with salt and then leave for 15 minutes until water comes out and then dries and fry the oil on the sides half-fried

In a saucepan suitable for rice, put a little oil and rinse the feathers. Add spices, cumin, cinnamon, lollard, cloves, onions and boiling water.

Leave until the feathers are cooked and season with salt and pepper.

Remove the feathers from the water and clean the water.

In two dimensions, add boiled boiling water over the rice gently until covered.

Cover the pot and leave on high heat to boil, then heat the fire and leave until all water is dry.

Leave the pot for 10 minutes until it ripens and then turn on a wide and suitable dish and then serve a thousand here and around.


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