Try this Eggplant Pilaf in Olive Oil recipe, or contribute your own.
Suggest a better descriptionCut 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 dont 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. till 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. Ayla Esen Algar, "The Complete Book of Turkish Cooking"
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Serving Size: 1 Serving (179g) | ||
Recipe Makes: 8 | ||
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Calories: 229 | ||
Calories from Fat: 64 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.1g | 10 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 27mg | 1 % | |
Potassium 372.4mg | 10 % | |
Total Carbohydrate 39.1g | 11 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 33.7g | ||
Protein 4.1g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 229
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