Mushroom and Eggplant Rice

Wash and halve the eggplant lengthwise. Use a knife to score the eggplant flesh with diagonal cuts, without touching the skin. Place in a suitable ovenproof dish. Drizzle the flesh with a little oil and season with a pinch of salt. Bake in the oven at 360°F for 15 minutes. Then remove and let cool. Scoop out the flesh with a spoon and cut into dice.

Cook the rice. To do this, put a tablespoon of olive oil into a pan and heat. Then add a sliced garlic clove. When the garlic starts to color, add the rice. Stir for a couple of minutes and then add the hot water and 1 teaspoon salt. Cook over high heat for 7 minutes, then reduce and simmer for 8 more minutes. If the rice has absorbed all the water in this time but is still hard, add a little more water. Let stand, covered with a cloth.

In the meantime, wash and slice the mushrooms. Mince the onion and garlic.

Put a little olive oil into a skillet and heat. Then add the garlic and let color. Next add the onions, mushrooms, and diced eggplant flesh. Lightly fry for 10 minutes, stirring often.

Finish by adding the rice to the skillet. Mix well with the other ingredients and then serve.