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"