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 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|
|Calories from Fat: 64 (28%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 229
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