Rice Pilaf With Eggplant

Sample Dishes from Turkish Cuisine

Rice Pilaf With Eggplant (Patlıcanlı Pilav)

Preparation

Place meat cuts in a saucepan. Cover and braise for 40 minutes. Add salt. Cover again. Braise until tender. Set aside. Cut off stems of eggplants and pare in stripes. Cut into 2 1/2 cm (1 inch) cubes. Brown in heated oil until light golden. Set aside. Saute fınely chopped onions in margarine for 2-3 minutes stirring occasionally. Stir in minced tomato. Season with salt and black pepper. Add water. Bring to boil. Reduce heat. Place meat in centre of a round casserole. Arrange eggplants around meat. Wash and drain rice. Spread over meat and eggplants. Pour onion-tomato liquid over rice gradually, without stirring. Cover and cook over low heat for 15-20 minutes or until rice is tender; drain. Let stand covered for 20 minutes before serving. Turn up-side down on a serving plate. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Regional Characteristics:

The recipe is taken from Urfa. It is prepared without meat in Tekirdag and olive oil is used instead of margarine. Cinnamon is sprinkled before serving.