• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Eggplant Pilaf in Olive Oil

  • Recipe Submitted by on

Category: Rice, Vegetarian, Turkish, Main Dish

 Ingredients List

  • 1 md Eggplant
  • Salt
  • 2 c Long grain rice
  • Water
  • 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 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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