Turkish Eggplant (Aubergine) Pilaf (Patlicanli Pilav)

Submitted by UmmBinat

"Really good. From The Complete Middle East Cookbook By Tess Mallos. This is really nice served with Recipe #322921."

 

• Ready In: 50mins
• Ingredients: 13
• Serves: 6

ingredients

• 2 oval eggplants (aubergines, 1 lb in all)
• salt
• 1 large onion
• 1⁄3 cup olive oil (be sure to use a good one!)
• 2 cups tomatoes, peeled and chopped
• 1 1⁄2 teaspoons salt
• fresh ground black pepper
• 2 tablespoons parsley, chopped
• 2 teaspoons of fresh mint, chopped
• 2 cups basmati rice
• 2 1⁄2 cups chicken stock
• 6 paper towels
• yogurt, for serving (or Cucumber Salad With Yogurt (Middle East, Palestine) which is even better)

directions

1. Cut eggplants into large cubes with skin on. Place in a colander and sprinkle liberally with salt. Leave for 30 minutes.
2. Rince and dry eggplant with paper towels.
3. Half onion lengthwise and slice.
4. Heat 1/4 cup olive oil in a heavy pan and fry eggplant cubes until lightly browned. Remove and set aside.
5. Add the remaining oil and gently fry the onion until transparent. Add tomatoes, seasoning, herbs and fried eggplant. Bring to a boil.
6. Wash rice until the water runs clear. Drain and place on top of the eggplant mixture. Add chicken stock.
7. Bring to a boil without stirring. Reduce heat, cover pan and leave to simmer gently for 30 minutes.
8. 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!).
9. Stir gently and turn into a heated serving dish.
10. Serve with yogurt and then enjoy the delicious taste.

Reviews

[Penny Stettinius]

This was just ok. A bit bland, a little mushy, and not the most exciting color. I guess it would be good as a side to something very spicy, though.

 

[Dienia B.]

i loved this very simple very flavorfulzaar tour 6

 

[English_Rose]

I love aubergines, and this was just perfect - I loved the freshness of the mint. Thank you! Made for ZWT6.

 

[Chickee]

Yum! I have to admit I had my reservations about this recipe but I need not have worried. I made as written but did not fry the eggplant, but baked instead, and used tinned tomatoes. I also added 1/2 tsp cumin, but I don't think that was necessary. Thanks!

 

[zainab23]

I really liked this, especially the flavor of the mint. It's great to find a rice recipe that doesn't use meat but still tastes good. I made a few small changes. I used vegetable stock instead of chicken and after frying the onion (before adding the tomato and herbs) I added half a cup of tomato paste with 1 teaspoon of curry powder and one teaspoon of baharat spices and fried and mixed that for a minute. This gives the tomato paste a really strong flavor that flavors the whole dish and really brings out the spices (my in laws use this technique for every dish with tomato in it). Also I used fresh chopped tomato not canned so I didn't have quite enough liquid and a small layer at the top of the rice was not quite cooked so next time I will add a bit more water. I will definitely make again and next time I will substitute some of the fried eggplant for fried mushroom which I think will be really delicious and give the dish a more meaty taste.