Patlıcanlı Pilav, or Eggplant Pilaf, is a famous Turkish dish known for its rich, comforting flavors. Combining tender eggplant, tomatoes, and herbs with fluffy rice, this pilaf is a staple in Turkish cuisine.
Ingredients:
- 2 oval eggplants (about 500g or 1 lb)
- Salt (for salting eggplants and seasoning)
- 1 large onion, halved and sliced
- 1/3 cup olive oil, divided
- 2 cups chopped, peeled tomatoes
- 1 1/2 tsp salt
- Black pepper to taste
- 2 tbsp chopped parsley
- 2 tsp chopped fresh mint
- 2 cups long-grain rice (I use basmati)
- 2 1/2 cups light stock or water
- Yogurt for serving
Instructions:
- Cut the eggplants into large cubes, leaving the skin on. Place them in a colander and generously sprinkle with salt. Let them sit for 30 minutes. Rinse and dry with paper towels.
- Halve the onion lengthwise and slice.
- Heat 1/4 cup of the olive oil in a heavy-based pan and fry the eggplant cubes until lightly browned. Remove the eggplants and set them aside.
- Add the remaining olive oil to the pan and gently fry the onion until transparent. Stir in the tomatoes, salt, pepper, parsley, mint, and the fried eggplant. Bring the mixture to a boil.
- Rinse the rice under cold water until the water runs clear. Drain the rice and place it on top of the eggplant mixture. Pour in the stock or water.
- Bring everything to a boil without stirring. Reduce the heat, cover the pan, and let it simmer gently for about 30 minutes. Turn off the heat and place a cloth or two paper towels over the rim of the pan before replacing the lid. Let the pilaf stand for 10 minutes.
- Note: Cooking time may vary depending on the type of rice and the amount of liquid—keep an eye on it to avoid a dry or soggy pilaf.
- Stir gently, then transfer the pilaf to a heated dish. Serve with yogurt.
source umhajar
photo credit istockphoto.com
