Eggplant Pilaf With Pine Nuts and Cumin |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A great recipe using eggplant and spices. Adapted from Gourmet magazine. A Russian recipe! The ingredients are also typically African/Middle Eastern. Ingredients:
1 small eggplant, cut into 1/2-inch cubes (1/2 lb) |
2 tablespoons salt |
1/4 cup extra virgin olive oil |
2 medium onions, finely chopped |
1 cup white basmati rice |
1 1/2 cups water |
1/4 cup raisins or 1/4 cup dried currant |
1/4-1/2 teaspoon cumin (to taste) |
3/4 teaspoon cinnamon |
1 large tomato, peeled seeded, and finely chopped |
1/4 cup chopped fresh dill |
1/4 cup shelled pine nuts, coarsely chopped (or pistachios) |
Directions:
1. Cover the eggplant with water in a bowl and add about 1 1/2 tablespoons salt. Soak 30 minutes. Drain eggplant and squeeze by handfuls to remove excess moisture, then pat dry.
2. Heat 2 tablespoons oil in a 12 nonstick skillet over medium high heat until hot but not smoking, and sauté eggplant, stirring occasionally, until tender and browned, about 7 minutes. Cool eggplant.
3. Cook onions in remaining 2 tablespoons oil in a 3-4 quart heavy saucepan over medium heat, stirring, until softened. Add rice and cook, stirring, 2 minutes. Add 1 1/2 cups water, raisins, remaining 1/2 tablespoon salt, cumin and cinnamon and bring to a boil. Reduce heat to low and cook, covered and undisturbed, until rice is tender, about 12 minutes.
4. Fluff rice with a fork and gently stir in tomato and eggplant. Let stand, covered, 5 minutes. Uncover and cool 10 minutes. Stir in dill, then transfer pilaf to a serving bowl or platter and sprinkle with pine nuts(or pistachios).
5. The pilaf can be made 1 day ahead and chilled, covered. Reheat in the microwave.
6. Makes 6 servings.
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