Turkish Eggplant (Aubergine) Pilaf (Patlicanli Pila

Name: Turkish Eggplant (Aubergine) Pilaf (Patlicanli Pilav)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
Cut eggplants into large cubes with skin on. Place in a colander and sprinkle liberally with salt. Leave for 30 minutes.
2
Rince and dry eggplant with paper towels.
3
Half onion lengthwise and slice.
4
Heat 1/4 cup olive oil in a heavy pan and fry eggplant cubes until lightly browned. Remove and set aside.
5
Add the remaining oil and gently fry the onion until transparent. Add tomatoes, seasoning, herbs and fried eggplant. Bring to a boil.
6
Wash rice until the water runs clear. Drain and place on top of the eggplant mixture. Add chicken stock.
7
Bring to a boil without stirring. Reduce heat, cover pan and leave to simmer gently for 30 minutes.
8
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!).
9
Stir gently and turn into a heated serving dish.
10
Serve with yogurt and then enjoy the delicious taste.

804

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 oval eggplants (aubergines, 1 lb in all), salt, 1 large onion, 1/3 cup olive oil (be sure to use a good one!), and more.

Yes, Turkish Eggplant (Aubergine) Pilaf (Patlicanli Pilav) 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.

That's it — enjoy your meal!

Turkish Eggplant (Aubergine) Pilaf (Patlicanli Pilav)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions