Turkish eggplant pilaf

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sarah

Head Chef
Joined
Oct 24, 2004
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[font=Times New Roman, adobe-times, Times]Ingredients [/font][font=Times New Roman, adobe-times, Times] [/font]
[font=Times New Roman, adobe-times, Times]1 md Eggplant[/font]
[font=Times New Roman, adobe-times, Times]Salt[/font]
[font=Times New Roman, adobe-times, Times]2 c Long grain rice[/font]
[font=Times New Roman, adobe-times, Times]Water[/font]
[font=Times New Roman, adobe-times, Times]3/4 c Olive oil[/font]
[font=Times New Roman, adobe-times, Times]3 ea Chopped onions[/font]
[font=Times New Roman, adobe-times, Times]2 tb Pine nuts[/font]
[font=Times New Roman, adobe-times, Times]1 lg Ripe tomato, diced[/font]
[font=Times New Roman, adobe-times, Times]2 tb Currants[/font]
[font=Times New Roman, adobe-times, Times]1 tb Sugar[/font]
[font=Times New Roman, adobe-times, Times]2 ts Cinnamon[/font]
[font=Times New Roman, adobe-times, Times]2 ts Allspice[/font]
[font=Times New Roman, adobe-times, Times]Salt & pepper[/font]
[font=Times New Roman, adobe-times, Times]1 c Fresh dill, chopped[/font]
[font=Times New Roman, adobe-times, Times]
[/font]

[font=Times New Roman, adobe-times, Times]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[/font]
[font=Times New Roman, adobe-times, Times]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[/font]
[font=Times New Roman, adobe-times, Times]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.[/font]
[font=Times New Roman, adobe-times, Times]Serve cold.[/font]
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