Eggplant Pilaf in Olive Oil

Eggplant Pilaf in Olive Oil Recipe - Vegetarian Saudi Arabian Dish

Region / culture: Saudi Arabia | Preparation time: 3 hours | Cooking time: 1 hour | Servings: 6 |

Vegetarian diet

Introduction

Eggplant Pilaf in Olive Oil is a delicious and flavorful dish that combines tender eggplant with aromatic spices and fluffy rice. This dish is perfect for a light and satisfying meal.

History

Eggplant Pilaf in Olive Oil has its origins in Mediterranean cuisine, where eggplant is a staple ingredient. This dish has been enjoyed for centuries in countries like Greece, Turkey, and Lebanon, where eggplant is abundant and widely used in cooking.

Ingredients

1 medium eggplant
salt
2 cups long-grain rice
water
0.75 cup olive oil
3 chopped onions
2 tbsp pine nuts
1 large ripe tomato, diced
2 tbsp currants
1 tbsp sugar
2 tsp cinnamon
2 tsp allspice
salt and pepper
1 cup fresh dill, chopped

How to prepare

Cut the stem off the eggplant.
Using a vegetable peeler, peel the eggplant lengthwise, removing a strip of skin and leaving the next strip on.
Continue peeling in this striped fashion.
Cube the eggplant into 1" cubes.
Sprinkle the eggplant cubes generously with salt and set them aside for 3 hours. Rinse well.
Drain the eggplant cubes as well as possible, being careful not to tear them.
Soak the rice in hot water mixed with 2 tsp of salt, until the water turns cool.
Drain the rice well and set it aside.
Heat olive oil in a heavy pan and cook the eggplant cubes, stirring frequently, until they are tender and golden brown on all sides.
Drain the eggplant cubes to remove excess oil.
Add onions and pine nuts to the same pan.
Saute them for 15 to 20 minutes.
Stir in the rice and cook, stirring frequently, for 8 to 10 minutes.
Stir in the eggplant and the rest of the ingredients except for dill.
Add 3 cups of hot water, bring to a boil, cover, and cook over medium heat for 5 minutes.
Reduce the heat to low and cook until 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 and put the lid on top of that.
Set the pan on a heat diffuser over the lowest possible heat and leave it for 30 minutes. Stir occasionally.
Serve the dish cold.

Variations

Add cooked chickpeas or lentils for extra protein.
Substitute raisins for currants for a sweeter flavor.
Top with crumbled feta cheese before serving.

Cooking Tips & Tricks

Be sure to rinse the salted eggplant cubes well to remove any excess salt before cooking.

- Cooking the eggplant until golden brown adds a delicious flavor and texture to the dish.

- Stirring the rice frequently while cooking helps to prevent it from sticking to the pan.

- Adding a clean towel under the lid of the skillet helps to create a good seal and steam the rice perfectly.

Serving Suggestions

Eggplant Pilaf in Olive Oil can be served as a main dish with a side of Greek yogurt or a fresh salad.

Cooking Techniques

Soaking the rice in hot water helps to remove excess starch and ensures fluffy grains.

- Cooking the rice over low heat with a good seal on the skillet helps to steam the rice perfectly.

Ingredient Substitutions

You can use raisins or chopped dried apricots instead of currants.

- Walnuts or almonds can be used in place of pine nuts.

Make Ahead Tips

Eggplant Pilaf in Olive Oil can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat before serving.

Presentation Ideas

Garnish the dish with fresh dill leaves or a sprinkle of paprika for a pop of color.

Pairing Recommendations

Serve Eggplant Pilaf in Olive Oil with a side of tzatziki sauce and grilled vegetables for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Eggplant Pilaf in Olive Oil contains approximately 350 calories.

Carbohydrates

Each serving of Eggplant Pilaf in Olive Oil contains approximately 45 grams of carbohydrates.

Fats

Each serving of Eggplant Pilaf in Olive Oil contains approximately 20 grams of fats.

Proteins

Each serving of Eggplant Pilaf in Olive Oil contains approximately 5 grams of proteins.

Vitamins and minerals

Eggplant is a good source of vitamins C, K, and B6, as well as minerals like potassium and manganese.

Alergens

This recipe contains nuts (pine nuts) and may not be suitable for those with nut allergies.

Summary

Eggplant Pilaf in Olive Oil is a nutritious dish that provides a good balance of carbohydrates, fats, and proteins, as well as essential vitamins and minerals.

Summary

Eggplant Pilaf in Olive Oil is a flavorful and nutritious dish that is perfect for a light and satisfying meal. With aromatic spices, tender eggplant, and fluffy rice, this dish is sure to become a favorite in your recipe collection.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Eggplant Pilaf in Olive Oil. It was a warm summer day, and I was visiting my dear friend Maria in her cozy little kitchen. Maria was known for her delicious Mediterranean dishes, and I always looked forward to our cooking sessions together.

On that particular day, Maria greeted me with a smile and a twinkle in her eye. "I have a new recipe to share with you, my dear friend," she said as she handed me a bowl of fresh eggplants. "This is a family favorite that has been passed down for generations."

I watched as Maria expertly sliced the eggplants into thin rounds and soaked them in a bowl of salted water. As they soaked, she began to sauté onions and garlic in a generous amount of olive oil. The aroma that filled the kitchen was intoxicating, and I knew that whatever she was cooking was going to be delicious.

Once the onions were soft and translucent, Maria added in the drained eggplants and let them cook until they were tender and golden brown. She then stirred in a mixture of rice, tomato paste, and warm water, allowing everything to simmer together until the rice was cooked through.

As Maria plated the dish and garnished it with fresh parsley and a squeeze of lemon, I couldn't wait to dig in. The first bite was a revelation - the creamy eggplant, the tangy tomato paste, and the fragrant olive oil all combined to create a symphony of flavors that danced on my taste buds.

I asked Maria for the recipe, and she was more than happy to share it with me. She explained that she had learned it from her grandmother, who in turn had learned it from her own mother. It was a recipe that had been passed down through the generations, each cook adding their own little twist to make it their own.

I couldn't wait to try making it at home, and over the years, I have made this Eggplant Pilaf in Olive Oil countless times. It has become a staple in my own kitchen, a dish that I turn to when I want to evoke the memories of that warm summer day with Maria in her kitchen.

I have shared the recipe with friends and family, always encouraging them to make it their own by adding in their favorite herbs or spices. And each time I make it, I think of Maria and her generosity in sharing her family recipe with me.

As I sit here now, reflecting on that day so many years ago, I can't help but smile. Cooking has always been a way for me to connect with others, to share in the joy of creating something delicious together. And this recipe for Eggplant Pilaf in Olive Oil will always hold a special place in my heart, a reminder of the friendships and memories that have enriched my life.