A great recipe using eggplant and spices. Adapted from Gourmet magazine. A Russian recipe! The ingredients are also typically African/Middle Eastern.
My Private Note
Units: US | Metric
- 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 tomato, peeled seeded, and finely chopped
- 1/4 cup chopped fresh dill
- 1/4 cup shelled pine nuts, coarsely chopped (or pistachios)
- 1Cover 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.
- 2Heat 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.
- 3Cook 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.
- 4Fluff 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).
- 5The pilaf can be made 1 day ahead and chilled, covered. Reheat in the microwave.
- 6Makes 6 servings.
Browse Our Top Rice Recipes
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