Dish

Jollof rice dish with lamb and fresh Eggplant.

Ingredients   (For 4 persons)

400g rice, 500g lamb, 70g eggplant, 400g tomatoes, 200g onions, 1 tbsp tomato puree, 3 tbsp olive oil, 2 small, diced garlic, 3 vegetable bouillon, 2 small hot red peppers, salt.

Preparation Time

10 minutes

Cooking Time

45 – 50  minutes

Method                    1

Wash the tomatoes, puree them in a blender and mix the tomato puree. Set aside.

2

Chop the onions; set half aside and fry the other half with the garlic in 1 tbsp oil for 3 minutes.

3

Wash the lamb and cut it small pieces. Add the lamb and chopped pepper to the pan (with the onions/garlic). Cook for 5 minutes. Add the tomatoes and cook for another 5 minutes.

4

Wash and cut the eggplant. Add the bouillon and the remaining onions and cook for 2 minutes. Add 250ml water and salt to taste. Cover the pan and simmer for 25 minutes. Add the eggplant and simmer for another 10 minutes under low temperature.

Cook the white rice and mix it with the sauce. Serve warm.

Dish: Jollof rice dish with lamb and fresh Eggplant.


Ingredients (serves 4): 400g rice, 500g lamb, 70g eggplant, 400g tomatoes, 200g onions, 1 tbsp tomato puree, 3 tbsp olive oil, 2 small, diced garlic, 3 vegetable bouillon, 2 small hot red peppers, salt.


Preparation time: 10 minutes

Cooking time:  45 – 50 minutes



Method 1. Wash the tomatoes, puree them in a blender and mix the tomato puree. Set aside.
2. Chop the onions; set half aside and fry the other half with the garlic in 1 tbsp oil for 3 minutes.
3. Wash the lamb and cut it small pieces. Add the lamb and chopped pepper to the pan (with the onions/garlic). Cook for 5 minutes. Add the tomatoes and cook for another 5 minutes.
4. Wash and cut the eggplant. Add the bouillon and the remaining onions and cook for 2 minutes. Add 250ml water and salt to taste. Cover the pan and simmer for 25 minutes. Add the eggplant and simmer for another 10 minutes under low temperature.
Cook the white rice and mix it with the sauce. Serve warm.