Soak rice in hot water to which you add salt. Wait until water cools. Wash and drain. Brown rice in hot olive oil for 10 minutes. Add approximately 3 glasses of water and salt and boil some minutes on big flame.

Cut eggplants into small pieces as big as nuts, brown them and add them to the cooking rice until rice absorbs the juice. Leave covered for 20 minutes, stir and serve cold.

To add more flavour you may add fine chopped dill, roasted pine nuts and currents while cooling.