Eggplant Pilaf in Olive Oil

* Exported from MasterCook *

Eggplant Pilaf in Olive Oil

Recipe By : The Complete Book of Turkish Cooking/Bobb1744
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Rice
Turkish Eggplant
Vegetables Tomatoes
Ethnic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium Eggplant
Salt
2 cups Long grain rice
Water
3/4 cup Olive oil
3 each 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

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"

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