Eggplant pilaf in olive oil Recipe

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Eggplant pilaf in olive oil

Artist:	_	Yield:	8
Categories:	Arabic, Cereals, Eastern European, Eggplant, Entrees, Middle Eastern, Rice & Grains, Turkish, Vegetables, Vegetarian	Rating:	0
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Ingredients:

1	med	Eggplant
		Salt
2	cup	Long grain rice
		Water
3/4	cup	Olive oil
3		Chopped onions
2	tbsp	Pine nuts
1	large	Ripe tomato, diced
2	tbsp	Currants
1	tbsp	Sugar
2	tsp	Cinnamon
2	tsp	Allspice
		Salt & pepper
1	cup	Fresh dill, chopped

Procedures:

1	Cut stem off eggplant.
2	Using vegetable peeler, peeling lengthwise, remove a strip of skin, leave next strip on.
3	Continue to peel in this striped fashion.
4	Cube eggplant into 1" cubes.
5	Sprinkle generously with salt & set aside for 3 hours.
6	Rinse well.
7	Drain as well as possible, but don"t tear the eggplant.
8	Soak rice in hot water mixed with 2 ts salt, until the water turns cool.
9	Drain well & set aside.
10	Heat olive oil in a heavy pan & cook eggplant cubes, stirring frequently.
11	Till tender & golden brown on all sides.
12	Drain to remove excess oil.
13	Add onions & pine nuts to same pan.
14	Saute for 15 to 20 minutes.
15	Stir in the rice & cook, stirring frequently, for 8 to 10 minutes.
16	Stir in eggplant & rest of ingredients except dill.
17	Add 3 cups hot water, bring to a boil, cover & cook over medium heat for 5 minutes.
18	Reduce heat to low & cook till all the water has been absorbed.
19	Stir in the dill.
20	Ensure that the skillet lid has a very good seal.
21	Cover the skillet with a clean towel & put the lid on top of that.
22	Set pan on a heat diffuser over the lowest possible heat & leave it for 30 minutes.
23	Stir.
24	Serve cold.
25	Ayla esen algar, "the complete book of turkish cooking