Turkish Rice Pilau with Eggplant and Chickpeas

Name: Turkish Rice Pilau with Eggplant and Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium-sized eggplants, cut into 1-inch chunks; 4 Tbs. olive oil; 2 medium-sized onions, chopped ⅓ cup pine nuts; 1 1/2 cups basmati rice; 1 tsp. ground allspice; 1/2 tsp. ground cinnamon; 1 24-oz. can whole peeled tomatoes, drained and chopped; 1 15-oz. can chickpeas, rinsed and drained; 1/2 cup currants; 1 bay leaf; 1/2 cup chopped fresh parsley

Servings: persons

3 medium-sized eggplants, cut into 1-inch chunks
4 Tbs. olive oil
2 medium-sized onions, chopped ⅓ cup pine nuts
1 1/2 cups basmati rice
1 tsp. ground allspice
1/2 tsp. ground cinnamon
1 24-oz. can whole peeled tomatoes, drained and chopped
1 15-oz. can chickpeas, rinsed and drained
1/2 cup currants
1 bay leaf
1/2 cup chopped fresh parsley

1
Place colander in sink or bowl.
2
Place eggplant cubes in colander, and sprinkle generously with salt.
3
Toss to combine, and let sit 12 hour.
4
Drain on paper towel-lined plate.
5
Heat 2 Tbs.
6
olive oil in large nonstick skillet over medium-high heat.
7
Add eggplant, and cook 10 minutes, or until browned, stirring occasionally.
8
Transfer eggplant to plate lined with paper towels to drain.
9
Add 2 Tbs.
10
oil to skillet; reduce heat to medium.
11
Stir in onions and pine nuts; cook 5 minutes, stirring, or until onions are translucent.
12
Add rice, and cook 5 minutes, or until pine nuts begin to brown.
13
Stir in allspice and cinnamon; cook 1 minute.
14
Add eggplant, tomatoes, chickpeas, currants, bay leaf and 3 cups water.
15
Add salt and black pepper to taste.
16
Reduce heat to low; cover, and simmer 20 minutes.
17
Remove pan from heat, and let sit, covered, 10 minutes.
18
Sprinkle with parsley, and serve immediately.

1547

kcal

Calories

136

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 3 medium-sized eggplants, cut into 1-inch chunks, 4 Tbs. olive oil, 2 medium-sized onions, chopped ⅓ cup pine nuts, 1 1/2 cups basmati rice, and more.

Yes, Turkish Rice Pilau with Eggplant and Chickpeas 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!