*  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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