Friday, August 7, 2009

Patlicanli Pilav


2 oval eggplants, about 500 g or 1 lb in all
1 large onion
1/3 cup olive oil
2 cups chopped, peeled tomatoes
1 1/2 tsp salt
black pepper
2 tbsp chopped parsley
2 tsp chopped fresh mint
2 cups long grain rice (of course I use basmati)
2 1/2 cups light stock or water
yoghurt for serving

1. Cut eggplants into large cubes with skin on. Place in a colander and sprinkle liberally with salt. Leave for 30 minutes. Rinse and dry with paper towels.
2. Halve the onion lengthwise and slice
3. Heat 1/4 cup oil in a heavy based pan and fry eggplant cubes until lightly browned. Remove and keep aside.
4. Add remaining oil to pan and gently fry onion until transparent. Add tomatoes, seasoning, herbs and fried eggplant. Bring to a boil.
5. Wash rice until water runs clear. Drain and place on top on eggplant mixture. Add stock or water.
6. Bring to the boil without stirring. Reduce heat, cover pan and leave to simmer gently for 30 minutes. Turn off heat, place a cloth or 2 paper towels over the rim of the pan and replace lid. Let pilav stand for 10 minutes. (Id watch the cooking time-- it owuld depend on how much water and what kind of rice you are using-- use your oqwn knowledge on that-- you dont want it too dry or soggy or BURNT!)
7. Stir gently and turn into a heated dish. Serve with yoghurt.


Post a Comment