Eggplant Pilaf - Byron Ayanoglu - The New Vegetarian Gourmet

[Guest guest]

* Exported from MasterCook *

 

Eggplant Pilaf

 

Recipe By : Byron Ayanoglu - The New Vegetarian Gourmet

Serving Size : 8 Preparation Time :0:00

Categories : Main Dish Rice

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups unpeeled, diced eggplant (about 1 medium)

1 tablespoon salt

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1 1/4 teaspoons turmeric

2 cloves

Pinch ground cumin

1 onion -- finely diced

1 cup finely chopped leek (1 medium)

4 cloves garlic -- minced

2 cups rice (preferable basmati)

3 cups boiling water

1/4 cup olive oil

Cucumber Raita

1 cup yogurt

1 1/3 cups unpeeled, finely diced English cucumber

2 tablespoons finely chopped fresh mint OR 1 tablespoon -- dried

1 tablespoon lemon juice

1 teaspoon vegetable oil

Salt to taste

1/2 teaspoon garam masala

 

For the Raita:

In a bowl combine yogurt and cucumber. Stir in mint, lemon juice and oil. Season

to taste with salt; mix thoroughly.

 

Transfer to a serving bowl and sprinkle garam masala on the surface (do not mix

in). Let rest unrefrigerated for 30 minutes and serve.

 

For the Pilaf:

Place the cubed eggplant and salt in bowl; add cold water to cover. Mix well and

set aside.

 

In a heavy-bottomed pot with a tight-fitting lid, heat oil over high heat for 30

seconds. Add salt, black pepper, turmeric, cloves and cumin; stir for 30

seconds. Add onions and stir-fry for 1 minute. Add chopped leek and continue

stir-frying for 1 minute. Add garlic and stir-fry for 30 seconds.

 

Add rice and stir-fry until grains are shiny, about 1 to 2 minutes. (Don't worry

if the spices start to scorch on the bottom of the pan; the next addition will

cure that.)

 

Add boiling water, and pull pot off heat as it sizzles and splutters for 30

seconds. Reduce heat to low; return pot to heat, cover tightly and let it simmer

for 20 minutes. Then remove from heat but do not uncover. Let rice mixture rest

for 10 minutes to temper.

 

Meanwhile, in a large frying pan, heat ¼ cup oil over high heat for 1 minute.

Drain eggplant cubes and add to the oil (carefully; there will be spluttering).

Fry for 6 to 7 minutes, stirring and tossing actively., until all the cubes have

softened and have started to brown. Remove from heat and set aside.

 

Fluff the rice and add the fried eggplant, folding from the bottom up to

distribute the eggplant, as well as the onions and leeks that will have risen to

the top of the rice. Transfer to a presentation dish and serve immediately with

a side bowl of Cucumber Raita as an accompaniment.

 

1001 Things to do with eggplant @

http://home.att.net/~ashburysaubergines/index.html

 

- - - - - - - - - - - - - - - - - -