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 much possible, but don't tear the eggplant. I usually dry them in a clean towel. The drier they are, the easier it is to saute.
If you are not using converted rice, soak rice in hot water mixed with 2 tsp salt, until the water turns cool. Drain well & set aside. If using converted rice, you can skip this step.
Heat olive oil in a heavy pan & cook eggplant cubes, stirring frequently. untill tender & golden brown on all sides. Drain to remove excess oil. Add onions & pine nuts to same pan. Saut? 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.
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|Serving Size: 1 Serving (162g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 78 (34%)|
|Amt Per Serving||% DV|
|Total Fat 8.7g||12 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 0mg||0 %|
|Sodium 7.2mg||0 %|
|Potassium 379mg||10 %|
|Total Carbohydrate 36.4g||11 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 31.4g|
|Protein 4.2g||6 %|
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Calories per serving: 231
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