Eggplant Pilaf in Olive Oil

1 medium Eggplant
Salt
2 c Long grain rice
Water
3/4 c Olive oil
3 ea Chopped onions
2 tb Pine nuts
1 lg Ripe tomato, diced
2 tb Currants
1 tb Sugar
2 ts Cinnamon
2 ts Allspice
Salt & pepper
1 c Fresh dill, chopped

Cut stem off eggplant. Using vegetable peeler, peeling lengthwise, remove a strip of skin, leave next strip on. Continue to peel in this striped fashion. Cube eggplant into 1" cubes. Sprinkle generously with salt & set aside for 3 hours. Rinse well. Drain as well as possible, but don't tear the eggplant.

Soak rice in hot water mixed with 2 ts salt, until the water turns cool. Drain well & set aside.

Heat olive oil in a heavy pan & cook eggplant cubes, stirring frequently until tender & golden brown on all sides. Drain to remove excess oil. Add onions & pine nuts to same pan. Saute for 15 to 20 minutes. Stir in the rice & cook, stirring frequently, for 8 to 10 minutes. Stir in eggplant & rest of ingredients except dill. Add 3 cups hot water, bring to a boil, cover & cook over medium heat for 5 minutes. Reduce heat to low & cook till all the water has been absorbed. Stir in the dill.

Ensure that the skillet lid has a very good seal. Cover the skillet with a clean towel & put the lid on top of that. Set pan on a heat diffuser over the lowest possible heat & leave it for 30 minutes. Stir. Serve cold.

Serves: 8

Source: Ayla Esen Algar, The Complete Book of Turkish Cooking, http://soar.berkeley.edu/recipes/ethnic/turkish/recipe7.rec

Prepared by: Margarette for the August 2000 meeting