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Prep 15 mins
Cook 25 mins
A great recipe using eggplant and spices. Adapted from Gourmet magazine. A Russian recipe! The ingredients are also typically African/Middle Eastern.
- 1 small eggplant, cut into 1/2-inch cubes (1/2 lb)
- 2 tablespoons salt
- 1⁄4 cup extra virgin olive oil
- 2 medium onions, finely chopped
- 1 cup white basmati rice
- 1 1⁄2 cups water
- 1⁄4 cup raisins or 1⁄4 cup dried currant
- 1⁄4-1⁄2 teaspoon cumin (to taste)
- 3⁄4 teaspoon cinnamon
- 1 large tomatoes, peeled seeded, and finely chopped
- 1⁄4 cup chopped fresh dill
- 1⁄4 cup shelled pine nuts, coarsely chopped (or pistachios)
- 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.
This is good. I used sea salt t taste, sweet butter (unsalted) instead of olive oil, I rinsed and soaked my Indian white Basmati rice, I used homemade chicken broth instead of water in the amount I usually use to cook rice, yellow raisins, a good canned tomato which I added to the rice while cooking, I did not chop the pine nuts and lightly toasted them in a dry pan. Served with Kiftah (Palestine, Middle East), and Salata Tahini--Middle Eastern Tahini Salad for a very tasty meal. Made for "I've saved all these recipes!" March Diabetic Tag%u200F.
Most excellent. OK, I made a few changes....no dill (I detest the stuff), I used slivered almonds (because I had them) and I used a large apple in place of the tomato and added the missing cumin (1 tsp, also upped the cinnamon to 1 tsp). It was wonderful, with the changes, and made a lunch of left overs really special. I did use an extra 1/4 cup of water and only used the first 2 TBSP of oil as I didn't pre-cook the onions but just added them with the rice. Sharon, you just keep giving us winners, many thanks.