Eggplant Pilaf In Olive Oil

* Exported from MasterCook *

EGGPLANT PILAF IN OLIVE OIL

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Rice
Vegetarian Ethnic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 md Eggplant
Salt
2 c Long grain rice
Water
3/4 c Olive oil
3 ea 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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