Riz à l’Aubergine

Rice with Aubergine

Preparation info
  • Serves


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • 2 oz. sweet butter
  • 3 tablespoons vegetable oil
  • 2 lb.


Heat the butter and oil in a large, heavy frying pan and sauté the aubergine cubes over high heat until they are golden brown, about 3 minutes. Set aside.

In a heavy, covered casserole render the bacon. Add the onion and sauté until it is tender but not browned. Add 4 cups of water, bring to the boil, pour in the rice, add salt to taste and stir. Cover and cook over very low heat until