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  Recipe Home » Main Course » Eggplant Pilaf In Olive Oil
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  Eggplant Pilaf In Olive Oil
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 695
Ingredients:
1 medium Eggplant
Salt
2 cup Long grain rice
Water
3/4 cup Olive oil
3 each 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
Instructions:
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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