Side Pannel
Eggplant Pilaf in Olive Oil
Eggplant Pilaf in Olive Oil
- Recipe Submitted by ADMIN on 09/26/2007
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
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"
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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