Eggplant Pilaf With Pine Nuts and Cumin

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

• Ready In: 40 mins
• Serves: 6

Ingredients

• 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)

Directions

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