Eggplant Pilaf In Olive Oil

How does it seem to comport with God's justice – to punish a sin committed in a moment – with eternal torment? 1. Because there is an eternity of sin in man’s nature. They will continue to sin in hell. “Men gnawed their tongues in agony and cursed the God of heaven because of their pains and their sores, but they refused to repent of what they had done” (Rev. 16:10-11). 2. Because sin is “committed against an infinite majesty,” and therefore the sin itself is infinite, and proportionally the punishment must be infinite. 3. Because a finite creature cannot satisfy infinite wrath, he must be eternally paying what he can never pay.

Thomas Watson

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Grains	Turkish	Ethnic, Main dish, Rice, Turkish, Vegetarian	8	Servings

INGREDIENTS

1		Eggplant
		Salt
2	c	Long grain rice
		Water
3/4	c	Olive oil
3		Chopped onions
2	T	Pine nuts
1		Ripe tomato, diced
2	T	Currants
1	T	Sugar
2	t	Cinnamon
2	t	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:

“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 298 Calories From Fat: 196 Total Fat: 22.2g Cholesterol: 0mg Sodium: 81.9mg Potassium: 365.4mg Carbohydrates: 24.1g Fiber: 2.7g Sugar: 5.6g Protein: 3.4g