Eggplant pilaf in olive oil

8 servings

Ingredients

Quantity Ingredient
1 medium Eggplant
Salt
2 cups Long grain rice
Water
¾ cup Olive oil
3 Chopped onions
2 tablespoons Pine nuts
1 large Ripe tomato, diced
2 tablespoons Currants
1 tablespoon Sugar
2 teaspoons Cinnamon
2 teaspoons Allspice
Salt & pepper
1 cup Fresh dill, chopped

Directions

Cut stem off eggplant. Using vegetable peeler, peeling lengthwise, remove a strip of skin, leave next strip on. Continue to peel in this striped fashion. Cube eggplant into 1" cubes. Sprinkle generously with salt & set aside for 3 hours. Rinse well. Drain as well as possible, but don't tear the eggplant.

Soak rice in hot water mixed with 2 ts salt, until the water turns cool. Drain well & set aside.

Heat olive oil in a heavy pan & cook eggplant cubes, stirring frequently. till tender & golden brown on all sides. Drain to remove excess oil.

Add onions & pine nuts to same pan. Saute for 15 to 20 minutes.

Stir in the rice & cook, stirring frequently, for 8 to 10 minutes.

Stir in eggplant & rest of ingredients except dill. Add 3 cups hot water, bring to a boil, cover & cook over medium heat for 5 minutes.

Reduce heat to low & cook till all the water has been absorbed. Stir in the dill.

Ensure that the skillet lid has a very good seal. Cover the skillet with a clean towel & put the lid on top of that. Set pan on a heat diffuser over the lowest possible heat & leave it for 30 minutes.

Stir. Serve cold.

Ayla Esen Algar, "The Complete Book of Turkish Cooking"

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