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    You are in: Home / Recipes / Eggplant Pilaf With Pine Nuts and Cumin Recipe
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    Eggplant Pilaf With Pine Nuts and Cumin

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Sharon123's Note:

    A great recipe using eggplant and spices. Adapted from Gourmet magazine. A Russian recipe! The ingredients are also typically African/Middle Eastern.

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    Units: US | Metric


    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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).
    5. 5
      The pilaf can be made 1 day ahead and chilled, covered. Reheat in the microwave.
    6. 6
      Makes 6 servings.

    Ratings & Reviews:

    • on March 16, 2012


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 05, 2007


      Most excellent. OK, I made a few 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.

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Eggplant Pilaf With Pine Nuts and Cumin

    Serving Size: 1 (276 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 292.9
    Calories from Fat 126
    Total Fat 14.0 g
    Saturated Fat 1.7 g
    Cholesterol 0.0 mg
    Sodium 2335.5 mg
    Total Carbohydrate 39.4 g
    Dietary Fiber 5.7 g
    Sugars 8.5 g
    Protein 5.0 g

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