Eggplant Pilaf Recipe

Name: Eggplant Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound eggplants; Salt; About 1/3 cup extra virgin olive oil; 1 medium onion, chopped; 3 tablespoons pine nuts; 1 cup long-grain rice; 2 medium tomatoes, peeled and chopped; 1 1/2 teaspoons sugar; 2 tablespoons currants or small black raisins; Salt and black pepper; 1 teaspoon ground cinnamon; 1/2 teaspoon ground allspice; 4 tablespoons chopped dill

Servings: persons

1 pound eggplants
Salt
About 1/3 cup extra virgin olive oil
1 medium onion, chopped
3 tablespoons pine nuts
1 cup long-grain rice
2 medium tomatoes, peeled and chopped
1 1/2 teaspoons sugar
2 tablespoons currants or small black raisins
Salt and black pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
4 tablespoons chopped dill

1
Peel the eggplants and cut them into 1-inch cubes.
2
Place them on a sheet of foil on a baking tray.
3
Sprinkle with salt and pour over enough olive oil so that when the eggplant pieces are turned, they are well covered with oil.
4
Preheat the oven to its highest temperature, and bake the eggplants for 25 minutes, or until they are soft and lightly browned.
5
Fry the onion in 2 tablespoons olive oil until it is soft and golden.
6
Add the pine nuts and when they begin to color, add the rice and stir until it is well coated with oil.
7
Add the tomatoes and the sugar and simmer for 5 minutes.
8
Add the currants or raisins and 1 1/2 cups water.
9
Season with salt, pepper, cinnamon, and allspice and stir gently.
10
Cook, covered, over a low heat until the liquid is absorbed and the rice is tender.
11
It can take up to 20 minutes.
12
(Some brands that claim not to be parboiled or precooked now take as little as 8 to 10 minutes, so read the information on the package.)
13
Remove the lid toward the end if it is too moist.
14
Stir in 4 to 5 tablespoons olive oil and the chopped dill.
15
Very gently fold in the eggplants and serve cold.

296

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound eggplants, Salt, About 1/3 cup extra virgin olive oil, 1 medium onion, chopped, and more.

Yes, Eggplant Pilaf falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Pilaf

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