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Eggplant Pilaf In Olive Oil

Eggplant Pilaf In Olive Oil is built on Long Grain Rice, Olive Oil, Sugar, and Cinnamon. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 2 cup
• 3/4 cup
• 1 tbsp
• 2 tsp

Method (preview)

1. 1

   Cut stem off eggplant.

2. 2

   Using vegetable peeler, peeling lengthwise, remove a strip of skin, leave next strip on.

3. 3

   Continue to peel in this striped fashion.

4. 4

   Cube eggplant into 1 ″ cubes.

5. 5

   Sprinkle generously with salt & set aside for 3 hours.

6. 6

   Rinse well.

7. 7

   Drain as well as possible, but don't tear the eggplant.

8. 8

   Heat olive oil in a heavy pan & cook eggplant cubes, stirring frequently. till tender & golden brown on all sides.

9. 9

   Drain to remove excess oil.

10. 10

    Add onions & pine nuts to same pan.

11. 11

    Saute for 15 to 20 minutes.

12. 12

    Stir in the rice & cook, stirring frequently, for 8 to 10 minutes.

13. 13

    Stir in eggplant & rest of ingredients except dill.

14. 14

    Add 3 cups hot water, bring to a boil, cover & cook over medium heat for 5 minutes.

15. 15

    Reduce heat to low & cook till all the water has been absorbed.

16. 16

    Stir in the dill.

17. 17

    Ensure that the skillet lid has a very good seal.

18. 18

    Cover the skillet with a clean towel & put the lid on top of that.

19. 19

    Set pan on a heat diffuser over the lowest possible heat & leave it for 30 minutes.

20. 20

    Stir.

21. 21

    Serve cold.