| 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
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Nutrition (calculated from recipe ingredients)
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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