Eggplant Pilaf in Olive Oil - Turkish

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Eggplant Pilaf in Olive Oil - Turkish

1 medium Eggplant

Salt

2 cups Long grain rice

Water

3/4 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 and pepper

1 cup 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

and 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 and set aside.

 

Heat olive oil in a heavy pan and cook eggplant cubes,

stirring frequently till tender and golden brown on

all sides. Drain to remove excess oil.

 

Add onions and pine nuts to same pan. Saute for 15 to

20 minutes. Stir in the rice and cook, stirring

frequently, for 8 to 10 minutes. Stir in eggplant and

rest of ingredients except dill. Add 3 cups hot water,

bring to a boil, cover and cook over medium heat for 5

minutes. Reduce heat to low and 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 and put the lid

on top of that. Set pan on a heat diffuser over the

lowest possible heat and leave it for 30 minutes.

 

Stir. Serve cold.

 

Serves 8.

 

Author: " The Complete Book of Turkish Cooking " by Ayla

Esen Algar

Source: Chistine Sudairy

Formatted by Chupa Babi: 10.15.07

 

ChupaNote: heat it up, add at least 1 teaspoon red

pepper flakes to hot oil before onions.

 

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