Turkish cuisine · Dough, Pasta & Rice

Eggplant Pilaf

Rice with golden-fried eggplant cubes and tomato, gently steamed in butter.

Ingredients · for 4 servings

• 300 g long-grain rice
• 2 eggplants
• 2 tomatoes
• 1 onion
• 50 g butter
• 4 tbsp olive oil
• 550 ml strong vegetable stock
• 1 tsp salt
• 1/2 bunch parsley

Instructions

1. Peel the eggplants in stripes, cut into 2 cm cubes, salt and let drain in a colander for 20 min., then pat very dry; meanwhile soak the rice and rinse until clear.
2. Heat the olive oil in a pan and fry the eggplant cubes in batches over medium-high heat for 8 min. until golden brown all over, crisp outside and creamy inside; drain on paper towel.
3. Melt the butter in a wide pot, sauté the finely diced onion for 5 min. until translucent, add the peeled, diced tomatoes; simmer uncovered for 5 min. until barely any liquid remains.
4. Add the drained rice, toast for 2 min. until the grains glisten, then pour in the hot vegetable stock and the salt and bring to the boil once.
5. Carefully distribute the eggplant cubes over the rice without stirring in, cover and let steam over lowest heat for 14 min.
6. Remove the pot from the heat, place a kitchen towel under the lid, let rest for 10 min., fold in the chopped parsley and serve the pilaf fluffed up loosely.