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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

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    2 Total Reviews

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    • 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.

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    • 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.

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    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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