EGGPLANT PILAF WITH PINE NUTS AND CUMIN
A great recipe using eggplant and spices. Adapted from Gourmet magazine. A Russian recipe! The ingredients are also typically African/Middle Eastern.
Provided by Sharon123
Categories Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cover the eggplant with water in a bowl and add about 1 1/2 tablespoons salt. Soak 30 minutes. Drain eggplant and squeeze by handfuls to remove excess moisture, then pat dry.
- Heat 2 tablespoons oil in a 12" nonstick skillet over medium high heat until hot but not smoking, and sauté eggplant, stirring occasionally, until tender and browned, about 7 minutes. Cool eggplant.
- Cook onions in remaining 2 tablespoons oil in a 3-4 quart heavy saucepan over medium heat, stirring, until softened. Add rice and cook, stirring, 2 minutes. Add 1 1/2 cups water, raisins, remaining 1/2 tablespoon salt, cumin and cinnamon and bring to a boil. Reduce heat to low and cook, covered and undisturbed, until rice is tender, about 12 minutes.
- Fluff rice with a fork and gently stir in tomato and eggplant. Let stand, covered, 5 minutes. Uncover and cool 10 minutes. Stir in dill, then transfer pilaf to a serving bowl or platter and sprinkle with pine nuts(or pistachios).
- The pilaf can be made 1 day ahead and chilled, covered. Reheat in the microwave.
- Makes 6 servings.
Nutrition Facts : Calories 292.9, Fat 14.1, SaturatedFat 1.8, Sodium 2335.6, Carbohydrate 39.5, Fiber 5.8, Sugar 8.6, Protein 5
DANIEL BOULUD'S EGGPLANT WITH CUMIN
Provided by Julia Reed
Categories side dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees. Pierce the eggplants in several places so they won't explode, place in a greased baking pan and bake until soft, almost to the point of collapse, 35 to 45 minutes. Cut in half, cool for 15 minutes or so and drain the juices. Remove the skin, finely chop the flesh and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the onions, garlic and cumin, cover and cook for 3 minutes. Add the mushrooms, cover and cook for 5 minutes. Add the eggplant and salt and pepper to taste. Cook gently for 20 minutes, or until moisture evaporates. Check for seasoning.
Nutrition Facts : @context http, Calories 110, UnsaturatedFat 4 grams, Carbohydrate 16 grams, Fat 5 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 596 milligrams, Sugar 9 grams
TURKISH EGGPLANT (AUBERGINE) PILAF (PATLICANLI PILAV)
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
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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