In a three-quart pot, sauté onion in oil until transparent.
Add diced eggplant. Cover and sauté for 15–20 minutes, stirring occasionally.
Add water and seasonings and cook over medium heat for 15 minutes or until water is absorbed. Add sliced frankfurters, if using, and cook for another five minutes.
Add rice and sauté another two minutes.
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Styling and Photography by Sarah Husney
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The eggplant and rice recipe does not specify to use cooked rice. This recipe does not work unless the rice is already cooked.
Hi! You are correct. I will pass along this message to our team. Thanks! -Chana Tzirel from Kosher.com
is 2 min enough for the rice to cook?
The rice should be cooked prior to adding.