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| Eggplant Pilaf |
Ingredients
1 medium eggplant
salt
2 glasses long grain rice
water
3/4 glass olive oil
3 chopped onions
2 tablespoons pine nuts
1 large ripe tomato (diced)
2 tablespoons currants
1 tablespoon sugar
2 teaspoons cinnamon
2 teaspoons allspice
salt
pepper
1 c Fresh dill, chopped
Cooking Instructions
First 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 one inc cubes. Sprinkle generously with salt and set aside for three hours. Rinse well. Drain as very well as possible, but don't tear the eggplant. Soak rice in hot water mixed with two teaspoons salt, until the water turns cool. Drain very well and set aside.Heat olive oil in a heavy pan and cook eggplant cubes, stirring frequently till tender and golden brown on all sides. Drain to remove excess oil. Add onions and pine nuts to the same pan. Saute for fifteen to twenty minutes. Stir in the rice and cook, stirring frequently, for eight to ten minutes. Stir in eggplant and rest of ingredients except dill. Add three glasss hot water, bring to a boil, cover and cook over medium heat for five minutes. Reduce heat to low and 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 and put the lid on top of that. Set pan on a heat diffuser over the lowest possible heat and leave it for thirty minutes and stir. Serve cold.
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