Eggplant pilaf in olive oil

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[edit] Description

This recipe is for 3 serves.

[edit] Ingredients

• 1 med Eggplant
• Salt
• 2 cup Long grain rice
• Water
• 3/4 cup Olive Oil
• 3 Chopped onions
• 2 tbsp Pine Nuts
• 1 large Ripe tomato, diced
• 2 tbsp Currants
• 1 tbsp Sugar
• 2 tsp Cinnamon
• 2 tsp Allspice
• Salt & pepper
• 1 cup Fresh dill, chopped

[edit] Directions

1. Cut stem off Eggplant.
2. Using vegetable peeler, peeling lengthwise, remove a strip of skin, leave next strip on.
3. Continue to peel in this striped fashion.
4. Cube Eggplant into 1" cubes.
5. Sprinkle generously with salt & set aside for 3 hours.
6. Rinse well.
7. Drain as well as possible, but don"t tear the Eggplant.
8. Soak rice in hot water mixed with 2 ts salt, until the water turns cool.
9. Drain well & set aside.
10. Heat olive oil in a heavy pan & cook Eggplant cubes, stirring frequently.
11. Till tender & golden brown on all sides.
12. Drain to remove excess oil.
13. Add onions & pine nuts to same pan.
14. Saute for 15 to 20 minutes.
15. Stir in the rice & cook, stirring frequently, for 8 to 10 minutes.
16. Stir in Eggplant & rest of ingredients except dill.
17. Add 3 cups hot water, bring to a boil, cover & cook over medium heat for 5 minutes.
18. Reduce heat to low & cook till all the water has been absorbed.
19. Stir in the dill.
20. Ensure that the skillet lid has a very good seal.
21. Cover the skillet with a clean towel & put the lid on top of that.
22. Set pan on a heat diffuser over the lowest possible heat & leave it for 30 minutes.
23. Stir.
24. Serve cold.