TURKISH EGGPLANT (AUBERGINE) PILAF (PATLICANLI PILAV)

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Turkish Eggplant (Aubergine) Pilaf (Patlicanli Pilav) image

Really good. From The Complete Middle East Cookbook By Tess Mallos. This is really nice served with Recipe #322921.

Provided by UmmBinat

Categories     One Dish Meal

Time 50m

Yield 6 , 6 serving(s)

Number Of Ingredients 13

2 oval eggplants (aubergines, 1 lb in all)
salt
1 large onion
1/3 cup olive oil (be sure to use a good one!)
2 cups tomatoes, peeled and chopped
1 1/2 teaspoons salt
fresh ground black pepper
2 tablespoons parsley, chopped
2 teaspoons of fresh mint, chopped
2 cups basmati rice
2 1/2 cups chicken stock
6 paper towels
yogurt, for serving (or Cucumber Salad With Yogurt (Middle East, Palestine) which is even better)

Steps:

  • Cut eggplants into large cubes with skin on. Place in a colander and sprinkle liberally with salt. Leave for 30 minutes.
  • Rince and dry eggplant with paper towels.
  • Half onion lengthwise and slice.
  • Heat 1/4 cup olive oil in a heavy pan and fry eggplant cubes until lightly browned. Remove and set aside.
  • Add the remaining oil and gently fry the onion until transparent. Add tomatoes, seasoning, herbs and fried eggplant. Bring to a boil.
  • Wash rice until the water runs clear. Drain and place on top of the eggplant mixture. Add chicken stock.
  • Bring to a boil without stirring. Reduce heat, cover pan and leave to simmer gently for 30 minutes.
  • Turn off heat, place a few paper towels over the rim of the pan and replace the lid (This is important don't ignore this part or your pilav won't be as fluffy!).
  • Stir gently and turn into a heated serving dish.
  • Serve with yogurt and then enjoy the delicious taste.

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