Eggplant Pilaf In Olive Oil
Eggplant Pilaf Turkish Rice Vegetarian Oils
Last updated 6/12/2012 1:02:37 AM. Recipe ID 26240. Report a problem with this recipe.
Title: Eggplant pilaf in olive oil
Categories: Main dish, Turkish, Rice, Vegetarian
Yield: 8 Servings
1 md Eggplant
2 c Long grain rice
3/4 c Olive oil
3 Chopped onions
2 tb Pine nuts
1 lg Ripe tomato, diced
2 tb Currants
1 tb Sugar
2 ts Cinnamon
2 ts Allspice
Salt & pepper
1 c Fresh dill, chopped
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
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
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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