Turkish Eggplant (Aubergine) Pilaf (Patlicanli Pilav)

Recipe by UmmBinat
READY IN: 50mins
SERVES: 6
YIELD: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut eggplants into large cubes with skin on. Place in a colander and sprinkle liberally with salt. Leave for 30 minutes.
  • Rince and dry eggplant with paper towels.
  • Half onion lengthwise and slice.
  • Heat 1/4 cup olive oil in a heavy pan and fry eggplant cubes until lightly browned. Remove and set aside.
  • Add the remaining oil and gently fry the onion until transparent. Add tomatoes, seasoning, herbs and fried eggplant. Bring to a boil.
  • Wash rice until the water runs clear. Drain and place on top of the eggplant mixture. Add chicken stock.
  • Bring to a boil without stirring. Reduce heat, cover pan and leave to simmer gently for 30 minutes.
  • Turn off heat, place a few paper towels over the rim of the pan and replace the lid (This is important don't ignore this part or your pilav won't be as fluffy!).
  • Stir gently and turn into a heated serving dish.
  • Serve with yogurt and then enjoy the delicious taste.
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