Title: Eggplant Pilaf in Olive Oil
Categories: Entree Rice Turkish Vegetarian Ethnic
Yield: 8 Servings

1	md	Eggplant
		Salt
2	c	Long grain rice
		Water
3/4	c	Olive oil
3		Chopped onions
2	tb	Pine nuts
1	lg	Ripe tomato, diced
2	tb	Currants
1	tb	Sugar
2	ts	Cinnamon
2	ts	Allspice
		Salt & pepper
1	c	Fresh dill, chopped

Cut stem off eggplant. Using vegetable peeler, peeling lengthwise, remove a strip of skin, leave next strip on. Continue to peel in this striped fashion. Cube eggplant into 1" cubes. Sprinkle generously with salt & set aside for 3 hours. Rinse well. Drain as well as possible, but don't tear the eggplant.

Soak rice in hot water mixed with 2 ts salt, until the water turns cool. Drain well & set aside.

Heat olive oil in a heavy pan & cook eggplant cubes, stirring frequently. till tender & golden brown on all sides. Drain to remove excess oil.

Add onions & pine nuts to same pan. Saute for 15 to 20 minutes. Stir in the rice & cook, stirring frequently, for 8 to 10 minutes. Stir in eggplant & rest of ingredients except dill. Add 3 cups hot water, bring to a boil, cover & cook over medium heat for 5 minutes. Reduce heat to low & cook till all the water has been absorbed. Stir in the dill.

Ensure that the skillet lid has a very good seal. Cover the skillet with a clean towel & put the lid on top of that. Set pan on a heat diffuser over the lowest possible heat & leave it for 30 minutes. Stir. Serve cold.

Ayla Esen Algar, "The Complete Book of Turkish Cooking"

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