| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
Turkish |
Main dish, Rice, Turkish, Vegetarian, Ethnic |
8 |
Servings |
INGREDIENTS
| 1 |
md |
Eggplant |
|
|
Salt |
| 2 |
c |
Long grain rice |
|
|
Water |
| 3/4 |
c |
Olive oil |
| 3 |
|
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 |
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"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“How about a private meeting with God? Pray!”