>From the Cooking.com website...


Eggplant and Tomato Pilaf Recipe
Source: Casual Cuisines of the World - Taverna

Serves 4

Other necessary recipes:
Yogurt-Cucumber Sauce

Helpful Hints:
Rice and Grains, Cooking
Vegetables, Preparing


2 eggplants, about 3 pounds total weight
2 cups long-grain white rice, preferably basmati
2 teaspoons salt, plus salt to taste
4 cups boiling water
1 cup olive oil, or as needed
1 onion, chopped
2 large tomatoes, peeled, seeded and chopped
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 teaspoon freshly ground pepper
2 cups hot water or tomato juice
Chopped fresh mint


Peel the eggplants and cut into 1/2-inch cubes. Place the cubes in a colander, 
salt lightly and toss gently to mix. Let stand for about 1 hour to drain off 
the bitter juices.

Meanwhile, in a bowl, combine the rice with the 2 teaspoons salt and pour in 
the boiling water. Stir well and let stand until the water is cold. Drain the 
rice and rinse well under cool running water. Drain again and set aside.

Rinse the eggplant cubes with cool water, drain well and pat dry with paper 

In a large sauté pan over medium-high heat, warm 3 tablespoons of the olive 
oil. Working in 3 batches and adding 3 tablespoons olive oil with each batch, 
add the eggplant cubes and sauté until golden brown on all sides, about 5 
minutes. Using a slotted spoon, transfer the cubes to paper towels to drain and 
set aside.

In a saucepan over medium heat, warm the remaining 3 tablespoons olive oil. Add 
the onion and sauté until tender, about 8 minutes. Add the rice and cook, 
stirring, until opaque, about 3 minutes. Add the tomatoes and cook, stirring, 
for 5 minutes longer. Add the sautéed eggplant, cinnamon, allspice, salt to 
taste and pepper and stir well. Pour in the hot water or tomato juice, cover 
and cook over low heat until the liquid is absorbed, 15-20 minutes.

Uncover the pan, drape a folded kitchen towel over the rim and replace the lid. 
Let stand for 15-20 minutes before serving. Sprinkle with mint and serve.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Rhonda G in Missouri
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